Panzanella

Name: Panzanella
Yield: Serves 6–8
Ingredients: 1 small red onion, thinly sliced; 250 g (9 oz) day-old Italian bread, crusts removed; 250 g (9 oz) day-old Italian bread, crusts removed; 4 tomatoes; 6 tinned anchovy fillets, rinsed and finely chopped; 1 small garlic clove, crushed; 1 tablespoon baby capers, rinsed and chopped; 2 tablespoons red wine vinegar; 125 ml (4 fl oz/½ cup) extra virgin olive oil; 2 small Lebanese (short) cucumbers, sliced; 1 small handful basil, torn

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 small red onion, thinly sliced
250 g (9 oz) day-old Italian bread, crusts removed

Pescatarian

Method

Put the onion in a small bowl, cover with cold water and leave for 5 minutes. Squeeze the onion rings in your hand, closing tightly and letting go and repeating that process about five times. This removes the acid from the onion. Repeat the whole process twice more, using fresh water each time.
Tear the bread into