Panzanella Salad
Servings: 4 people
- ½ pound (220 grams) stale crusty bread with a compact crumb*. Add more or less bread to taste.
- 1 pound (450 grams) tomatoes chopped
- 1 cucumber chopped
- 1 red onion thinly sliced
- 8 lettuce leaves optional, chopped
- 15 basil leaves
CONDIMENTS
- 4 tablespoons (55 grams) extra virgin olive oil
- 4 tablespoons (60 grams) vinegar + 2 for soaking the bread
- 1 teaspoon sea salt or more to taste
- ⅛ teaspoon black pepper
- SOAK BREAD: Break ½ pound stale crusty bread into big chunks and add them to a bowl. Cover them with water and 2 tablespoons of vinegar.Soak until soft. Depending on how dry it is and the type of bread, it can take 5 to 15 minutes. Don’t let the bread soak too long, or it’ll get mushy
- CUT THE VEGGIES: Cut 1 pound tomatoes into wedges, 1 cucumber into half-moons, 1 red onion into thin slices, and 8 lettuce leaves into bite-size pieces. Add to a large mixing bowl.
- ADD BREAD: With your hands, squeeze the water from bread, break it into bite-sized chunks, and add it to the vegetables.Some bread pieces should be harder than others, and the crust should retain some bite.
- SEASON THE SALAD: Season the ingredients with about 4 tablespoons extra virgin olive oil, 4 tablespoons vinegar, 1 teaspoon sea salt, and ⅛ teaspoon black pepper. Most of the seasoning should hit the bread first.Add 15 basil leaves, toss well, and set aside at room temperature for about 15 minutes before serving.
