Panzanella Salad
Ingredients
Stale bread, torn into chunks
Ripe tomatoes, chopped
Cucumber, sliced
Onion, thinly sliced
Olive oil
Vinegar (red wine or white wine)
Salt
Optional: fresh basil
Method
Preheat your oven to 180°C. Spread the torn bread on a tray and toast until golden and crisp.
In a large bowl, combine the toasted bread with your chopped tomatoes, cucumber, and onion.
Drizzle generously with equal parts olive oil and vinegar. Add a good pinch of salt.
Toss everything together and let it sit for 10 minutes so the bread can soak up all the flavours.
Add fresh basil, capers, or olives if you have them. Serve immediately.
Tips
No proper recipe needed: Use whatever vegetables you have—capsicum, celery, or rocket all work beautifully.
Let it sit: Allowing the salad to rest for a few minutes helps the bread absorb the delicious juices.
Summer perfection: This is the ultimate way to use up summer tomatoes and stale bread.
Add protein: Toss in some tinned tuna, mozzarella, or chickpeas for a more substantial meal.
