Panzanella (Tuscan Bread Salad)

Name: Panzanella (Tuscan Bread Salad)
Cuisine: Irish
Ingredients: sea salt and freshly ground black pepper; 1 tablespoon white wine vinegar; sea salt and freshly ground black pepper; 8 ripe medium tomatoes, cut into quarters; a couple handfuls of purslane; 2 tablespoons balsamic vinegar; 125 ml extra virgin olive oil; 1 red onion, roughly chopped and rinsed under cold water; 75 g black olives; lots of fresh basil leaves, torn into pieces (include some purple, opal and lemon basil if available); lots of fresh basil leaves, torn into pieces (include some purple, opal and lemon basil if available); 2–3 garlic cloves, thinly sliced; 3–4 tablespoons extra virgin olive oil; 110 g crusty sourdough bread, cut or torn into 1cm cubes; 1 red onion, roughly chopped and rinsed under cold water

Preparation info

Serves
8

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Every country has recipes for using up leftover bread: panzanella in Italy, fattoush in the Middle East, shahi tukra in India. This Tuscan bread salad is a delicious way to use up slightly stale sourdough bread and enjoy lots of herbs and greens. We love to add little sprigs of purslane to add extra juiciness to both panzanella and fattoush.

Ingredients

Asia
Europe
India
Ireland
Italy
Bread
Leftovers
Vegan

Ingredients

Method