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How to Make Panzanella

Colourful Tuscan Bread Salad

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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.

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

  1. Moisten the bread under the tap.
  2. It needs to be moist but not too wet.
  3. If it gets too wet, squeeze the excess water out.
  4. Shred the bread into a big salad bowl.
  5. Add the cucumber, tomato, bell pepper, onion, olives and basil.
  6. Add the vinegar and olive oil and stir well.
  7. Add more if necessary.
  8. Season to taste with the salt and black pepper.
  9. Chill the salad in the fridge for half an hour and serve.