Panzanella

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Preparation info

  • Serves

    2–4

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Slow Dough, Real Bread

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.

Ingredients

  • 4–6 thick slices of stale sourdough Real Bread
  • 80ml/fl oz/ cup extra virgin olive oil, plus extra if needed
  • 2 tbsp red wine vinegar
  • 1 cucumber, diced
  • 1 red onion, finely sliced
  • 6 ripe vine tomatoes, peeled and roughly chopped, plus extra if needed
  • 3 garlic cloves, finely chopped
  • 1 handful of torn basil leaves
  • sea salt and freshly ground black pepper

Method

  1. Tear the bread, crusts on, into pieces the size of unshelled walnuts, then pile them up in a large serving bowl.
  2. Add all of the other ingredients and mix together thoroughly – your hands are great tools for this job. Season with salt and pepper.
  3. Leave the salad to stand for at least 30 minutes before serving, so the chunks of Real Bread can soak up all of the juices and flavours. If it looks a bit dry, you can add more tomatoes or olive oil.

LIZ WILSON