Panzanella
Ingredients
- 2 beefsteak tomatoes (or vine tomatoes)
- ½ bunch of basil
- 8.8 oz of Tuscan bread (or stale bread)
- 1 English hothouse cucumber
- 1 red onion
- Tuscan extra-virgin olive oil PGI (Protected Geographical Indication)
- Thyme – as needed
- Salt – as needed
- White wine or red wine vinegar – as needed
Instructions
- Peel onions and cut them in thin slices. Marinate them in a bowl with some water and a bit of white wine vinegar for a couple of hours. Meanwhile, cut a cucumber in thin round slices, wash the tomatoes and cut them in small pieces, eliminating the seeds. Take 4 slices of bread and cut off the crust. Prepare a mixture made with some water and white wine vinegar, then pour it on the bread slices, getting them slightly wet. Once the bread slices are softened, squeeze out the excess water and crumble the bread into a large bowl. Add the marinated onion and the cucumbers and tomatoes. Add basil leaves torn into pieces (not cut). Add some extra virgin olive oil, salt and pepper if you like. Mix everything and taste, adding more vinegar to taste. Place Panzanella into the refrigerator for an hour. Remove from the fridge 15 minutes before serving.
Notes
SERVES 2 This summer preparation is a clever use of leftover bread. Italians are experts in recycling food surplus, especially bread. The broken-up pieces of sourdough are revived and flavored thanks to the juices of chopped fresh tomatoes, sliced cucumber, finely chopped red onion and plenty of fresh basil. The condiment of hearty glugs of olive oil and white wine vinegar, seasoned with only salt and pepper, make panzanella a perfect meal.
