Tuscan Panzanella Bread Salad


– 1/2 kilo of day-old (up to 3 days old) Tuscan bread
– 6 mature salad tomatoes
– 2 small red onions
– 1 stalk of celery (test)
– 2 cucumbers
– Torn basil leaves
– olive oil
– vinegar
– salt and pepper.


Slice the loaf of stale bread in thick slices. Soak slices in cold water in a bowl for 3 minutes. Wring out the bread thoroughly by hand.  Crumble the bread, by hand, into small bits. Slice all vegetables, thin or thick. Toss crumbled bread with salt, sliced veggies and torn basil. Dress with olive oil, mix and chill in the fridge. Once chilled, add vinegar to taste. When you serve your panzanella, you may add more sliced veggies to add more crunch and zest.



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