Ingredients
1 lb (450g) stale crusty bread (Sourdough or Ciabatta), cut into 1-inch cubes
2 lbs (900g) ripe mixed tomatoes (Heirloom, Cherry, or Roma), chopped
1 large English cucumber, sliced into half-moons
1/2 medium red onion, thinly sliced
1 cup fresh basil leaves, torn
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp sea salt (plus more to taste)
1/2 tsp black pepper
Instructions
Step 1: Prepare the bread cubes. If the bread is not completely stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until dry but not browned.
Step 2: In a very large mixing bowl, combine the chopped tomatoes and sea salt. Let them sit for 15-20 minutes until they release a significant amount of juice.
Step 3: To the tomato bowl, add the minced garlic, red wine vinegar, black pepper, and extra-virgin olive oil. Whisk well to combine the juices with the oil and vinegar.
Step 4: Add the stale bread cubes to the bowl and toss thoroughly so every piece of bread starts absorbing the liquid.
Step 5: Fold in the sliced cucumbers and red onions. Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld and the bread to soften slightly.
Step 6: Just before serving, stir in the torn fresh basil leaves. Taste and add more salt or vinegar if desired. Serve at room temperature.
Notes
Always use stale bread; fresh bread will turn to mush. For best results, let the salad rest for 30 minutes before eating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Panzanella, Italian Salad, Bread Salad, Summer Recipe, Tuscan Cuisine
