Panzanella

Bread, tomato and olive oil salad

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This is a rustic, country-bread salad and an excellent way of using up any leftover bread. This is the basic delicately dressed recipe, which you can adjust to suit your taste.

If possible, leave the bread cut up in thick slices out of its bag to dry out for a day or so before making the salad.

Ingredients

  • 500 g (1 lb 2 oz) ripe tomatoes
  • 1

Method

Cut the tomatoes into small chunks and put them into a colander sprinkled with a little salt for about 10 minutes to drain away their juices. Put the onions into a small bowl of cold water sprinkled with a little salt and a splash of vinegar.

If your bread is not already in slices, break it up into chunks and put into a bowl with enough cold water to just cover the bread. Leave it for a