How to Make PANZANELLA SALAD | Easy Tomato and Bread Salad from Tuscany

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Cut the stale sourdough into 2 cm cubes and dry them in the oven at 130°C (266°F) until crispy.
2. Core the tomatoes and chop them small over a mixing bowl, catching the juices.
3. Trim the cucumbers, slice into fairly thick rounds and halve each round. Peeling is optional.
4. Add the cucumber to the tomatoes, tear in the basil leaves, toss gently by hand and let rest.
5. Thinly slice the red onion into half-rings, separate the pieces, and soak them in water with a little white wine vinegar to mellow them.
6. Once the bread is toasted, put it in the serving bowl. Sprinkle with 300 ml water (a little at a time) and mix by hand until the bread is evenly moistened but still with some crunch.
7. Drizzle 2-3 tablespoons white wine vinegar over the bread and toss in the torn basil. Let rest for 30 minutes.
8. Drain the onion when it tastes mild, squeeze out the water, and add it to the tomato and cucumber mix.
9. Mix half of the vegetable mixture into the bread with a spoon, keeping the other half for garnish. Pour over any leftover tomato juice.
10. Season with salt and pepper, then chill for at least 1-2 hours.
11. Before serving, add 4-5 tablespoons EVOO to the salad and to the reserved vegetables, shake the tomatoes lightly, and pile the reserved vegetables on top.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionTomatoRed onionBreadCucumberSourdough bread