Classic Panzanella Salad
This classic Tuscan bread salad is perfect to make while tomatoes are in season and if you have a loaf of stale bread you are looking to use up. Simple and flavorful, it’s summer in a bowl!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Italian
- Diet: Vegan
Ingredients
1 x 1 lb country loaf (about 6 cups), stale and cut into cubes
2 cucumbers, seeded, halved and diced
5 medium tomatoes, cored, seeded and diced
1 large red onion, thinly sliced
1 bunch of fresh basil, torn
For the dressing:
¼ cup (70ml) red wine vinegar
½ cup (1.25 dl) extra-virgin olive oil
1 garlic clove, grated
1 teaspoon maple syrup
Salt, pepper to taste
In a small bowl, combine all the ingredients for the dressing and pour over the salad and toss well. Serve immediately at room temperature.
Instructions
Place the bread in a bowl, add water to cover completely and soak for about 5 minutes.
Drain the bread pieces and squeeze out all excess moisture using your hands. Add the bread into a big salad bowl, add the diced tomatoes, onions, cucumber and basil and toss together.
In a small bowl, combine all the ingredients for the dressing and pour over the salad and toss well. Serve immediately at room temperature.
Notes
Use a variety of different color tomoatoes and add in a few cherry tomatoes for a varied and more vibrant look. Play around with what’s in season!
Find it online: https://sunnygandara.com/classic-panzanella-salad/
