Panzanella

Name: Panzanella (Bread, tomato and olive oil salad)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) 2-day old white, country-style bread; 2 or 3 stalks of celery, about 250 g (9 oz), using pale inner stalks, trimmed and finely sliced; 1 large red onion, halved and finely sliced; 500 g (1 lb 2 oz) ripe tomatoes; about 8 tablespoons extra virgin olive oil; 5 tablespoons of red wine vinegar; 4 tablespoons chopped fresh parsley; about 10 basil leaves, roughly torn

Bread, tomato and olive oil salad

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

Europe
Italy
Starter
June
Vegan
Tuscany
Mediterranean

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