How to Make Panzanella
This bread salad is typically Italian, and as well as the Italian bread contains bell pepper, olives, onion, basil and tomatoes, for a beautiful and colorful result. This makes a lovely lunch.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 5 slices stale Tuscan bread, ciabatta or similar
- 4 Roma tomatoes (plum tomatoes), chopped
- 1 cucumber, chopped
- 10 basil leaves, shredded
- ¼ red onion, chopped
- ¼ red bell pepper, chopped
- 10 black olives, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
Instructions
- Moisten the bread under the tap.
- It needs to be moist but not too wet.
- If it gets too wet, squeeze the excess water out.
- Shred the bread into a big salad bowl.
- Add the cucumber, tomato, bell pepper, onion, olives and basil.
- Add the vinegar and olive oil and stir well.
- Add more if necessary.
- Season to taste with the salt and black pepper.
- Chill the salad in the fridge for half an hour and serve.
Find it online: https://victoriahaneveer.com/colourful-tuscan-bread-salad/