Traditional Panzanella
eatoplan
November 7, 2024
Prepare Bread:
- In a bowl, combine the bread with water and let it sit for at least 20 minutes or until the bread is soft.
- Drain the bread and squeeze out as much water as possible.
Assemble Salad:
- Crumble the soaked bread into a serving bowl.
- Scatter the tomatoes, onions, and chopped basil over the bread.
Dress Salad:
- Drizzle with extra-virgin olive oil and vinegar.
- Season with salt and pepper, then toss everything together until well combined.
Adjust Seasoning:
- Taste the Panzanella and adjust the seasoning with more oil, salt, and vinegar as needed.
Let It Rest:
- Allow the salad to sit for 15 minutes to let the flavors meld.
- Serve at room temperature.
Reviews
Ingredients:
Adjust Servings
| 1pound six day-old tuscan bread | |
| 0.33333334cup extra virgin olive oil | |
| 1.5cups basil leaves fresh | |
| 1small onion red, thinly sliced | |
| 3tablespoons red wine vinegar | |
| 6servings salt and pepper to taste | |
| 6large tomatoes coarsely chopped |
Directions
1.
Prepare Bread
1. In a bowl, combine the bread with water and let it sit for at least 20 minutes or until the bread is soft. | 2. Drain the bread and squeeze out as much water as possible.
Mark as complete
2.
Assemble Salad
1. Crumble the soaked bread into a serving bowl. | 2. Scatter the tomatoes, onions, and chopped basil over the bread.
Mark as complete
3.
Dress Salad
1. Drizzle with extra-virgin olive oil and vinegar. | 2. Season with salt and pepper, then toss everything together until well combined.
Mark as complete
4.
Adjust Seasoning
Taste the Panzanella and adjust the seasoning with more oil, salt, and vinegar as needed.
Mark as complete
5.
Let It Rest
1. Allow the salad to sit for 15 minutes to let the flavors meld. | 2. Serve at room temperature.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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