Panzanella
Tuscan bread salad where stale sourdough soaks up tomato juice, vinegar and olive oil.
Prep
15 min
Cook
5 min
Total
20 min
Serves
4
Per serving
312 kcal
Don't want to cook?
Find Panzanella at restaurants near you.
Instructions
Step 1: Tear the stale bread into chunks and toast briefly until dry.
Step 2: Chop the tomatoes, salt them and let the juices run for ten minutes.
Step 3: Slice the cucumber and red onion thinly and add to the tomato.
Step 4: Whisk the vinegar with olive oil and pour over.
Step 5: Fold in the bread and basil and leave for twenty minutes to soak.
Step 6: Toss again and serve at room temperature.
Ingredients
Quantities update automatically for 4 servings.
- 250 gSourdough bread — stale, torn
- 600 gTomato — ripe, chopped
- 1 wholeCucumber — sliced
- 1 wholeRed onion — thinly sliced
- 3 tbspRed wine vinegar
- 5 tbspOlive oil
- 1 handfulBasil — torn
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 312 kcal
- Protein
- 7.2 g
- Carbohydrates
- 36.4 g
- Fat
- 15.8 g
- Saturated fat
- 2.4 g
- Fibre
- 4.2 g
- Sugar
- 7.4 g
- Sodium
- 540 mg
These figures are estimates for general information only and are not medical or dietary advice.