🥗 Panzanella Toscana (Crunchy, Juicy, and Sun-Soaked)

Description

Panzanella is Italy’s rustic summer salad — a clever way to revive stale bread into something magical. Juicy tomatoes, soaked croutons, red onion, basil, and olive oil — it tastes like a Tuscan garden after the rain.

Ingredients

• 🍞 200 g stale rustic bread, cubed (7 oz)
• 🍅 350 g ripe tomatoes, chopped (2 ½ cups)
• 🧅 ½ red onion, thinly sliced
• 🫒 45 ml extra virgin olive oil (3 tbsp)
• 🍇 15 ml red wine vinegar (1 tbsp)
• 💧 100 ml cold water (⅓ cup + 1 tbsp)
• 🌿 10–12 fresh basil leaves, torn
• 🧂 Salt and black pepper to taste

Preparation

1. 1️⃣ Soak bread: Toss bread cubes with water and vinegar. Let sit for 10 minutes to soften slightly.
2. 2️⃣ Prepare veggies: In a large bowl, combine tomatoes, onion, and basil.
3. 3️⃣ Squeeze & add bread: Gently squeeze excess liquid from soaked bread, then add to the bowl.
4. 4️⃣ Dress: Drizzle with olive oil, season with salt and pepper.
5. 5️⃣ Rest & serve: Let salad sit 15–30 min before serving to absorb flavors fully.

Total Time

🛠️ Prep: 15 min
🔥 Cook: 0 min
🕒 Total: 15–30 min (resting time included)

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