Panzanella is a traditional Italian summer salad made with simple seasonal vegetables and leftoverstalebread and is one of the most underrated salad recipes. But trust us, this naturally vegan and zero waste dish passed onto us through centuries of peasant Italian traditions is one of the most satisfying salads you will ever try.
Break up the stalebread into pieces and add them to a bowl. Cover them with water and 2 tbsp of vinegar. Let soak until the bread becomes soft. It can take between 5 to 45 minutes for the bread to soften up, depending on how dry it is.
Cut the cucumber in half lengthwise, then cut each half into thin slices. In Italy usually people peel the cucumber, however we don't mind it with some skin on.
Cut the redonion in half, then cut each half into thin slices.
Cut the tomatoes in dice.
Optional: cut the lettuce in small stripes
With your hands, squeeze the water out of the soaked bread, then coarsely crumble it into a large bowl.
Add tomatoes, onion, cucumber, freshbasil leaves torn apart by hand.
Add oliveoil, the remaining vinegar, salt and pepper and mix well together before serving.
Servings: you can serve up to 4 people if you serve it as a main lunch. If you eat it as a small appetizer or small side dish then you can serve up to 8 people. The nutritional values are an indication for 4 servings.