Starter · Vegan
Panzanella, Tuscan salad
fr15 min4 servingsEasy
🔀 Several ways to make it
Freestyle
The Tuscan salad that turns stale bread into something memorable. Cherry tomatoes, cucumber, red onion, basil and bread that soaks up every drop of juice. Simple on paper, delicious in the bowl.
Equipment needed
- Knife
- Cutting board
- Mixing bowl
Allergens
Gluten
Nutrition facts
- Calories
- 210 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 9 g
- Fibre
- 3 g
- Sodium
- 280 mg
Method
- 1Cut the stale bread into 1 cm cubes. Drizzle with 150 ml of water and leave to soak for 30 minutes. The bread should soften without turning to mush.💡 The whyThe whole art is in the bread: wet but not waterlogged. Add the water gradually and check the texture. It should soften while keeping some structure.
- 2Halve the cherry tomatoes, dice the cucumber, finely slice the red onion. Make the dressing: salt and pepper, then vinegar, then olive oil, emulsifying with a fork.