Name: Panzanella
Prep time: 10 min
Total time: 10 min
Yield: Serves 2–4
Cuisine: Italian
Ingredients: 80ml/2½fl oz/⅓ cup extra virgin olive oil, plus extra if needed; 6 ripe vine tomatoes, peeled and roughly chopped, plus extra if needed; 1 red onion, finely sliced; 1 cucumber, diced; 2 tbsp red wine vinegar; 4–6 thick slices of stale sourdough Real Bread; sea salt and freshly ground black pepper; 3 garlic cloves, finely chopped; 1 handful of torn basil leaves

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
10 min

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

This Italian-style salad is a great way of using up any leftover or stale Real Bread, particularly sourdough, which can take up all of the summery flavours and add a chewy texture. As with other recipes in this chapter, there’s no one “authentic” version of panzanella, and these recipes are more concerned with using up leftovers than with being prescriptive about amounts or ingredients. Just make sure the tomatoes you use are really good sun-ripened ones.