Tuscan Panzanella - Italian Bread Salad
Accidentally vegan, Tuscan Panzanella is one of the quintissential comfort foods of the region and not to be missed if you are visiting beautiful Tuscany.
Servings: 2 people
Calories: 539kcal
Ingredients
- 200 g Stale Bread
- 250 g Ripe Tomatoes
- 50 g Red Onion
- 100 g Cucumber
- 50 g Extra Virgin Olive Oil
- 30 g White Wine Vinegar
- Water to soak the bread
- Salt
- Pepper
Instructions
- In a bowl, add water (about 250 ml/1 cup) and vinegar, and mix everything well.
- Submerge the stale bread cut into cubes, then wait for it to soften (10 to 15 minutes).
- In the meantime, prepare the vegetables by cutting them into slices or cubes, depending on your taste. If you use high quality onions you can use them straight away, otherwise soak them in a bowl of cool water after you chopped them up.
- As soon as the bread has softened, take handfuls of it and squeeze it well, then arrange it on the base of a large bowl or serving dish.
- Add the cherry tomatoes, onions, cucumbers and some basil leaves chopped by hand, season with oil, salt and pepper and mix well.
- Chill the panzanella in the refrigerator for at least 2 hours (preferably overnight) before enjoying it.
Notes
Panzanella is one of those dishes that improves in taste over time. However make sure to enjoy it within two days from preparation.
Nutrition
Calories: 539kcal | Carbohydrates: 56g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Potassium: 561mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1085IU | Vitamin C: 21mg | Calcium: 156mg | Iron: 4mg