Photograph of the finished Panzanella

Italy · Salad bánh mì cà chua kiểu Tuscany

Panzanella

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 9.9 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Cucumber Cucumber 2
  • Photograph of Onion Onion 1.2
  • Photograph of Italian basil Italian basil 0.7 oz
  • Photograph of Wine vinegar Wine vinegar 2 ⅔ tbsp
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Tear the stale bread into bite-sized pieces, then bake in the oven for 8 minutes at 160°C until the surface is dry.
  2. 2 Slice ripe tomatoes and marinate them with salt for 10 minutes to release their juice into a bowl.
  3. 3 Slice the cucumber thinly, and thinly slice the onion, then soak them in cold water for 5 minutes to reduce their pungency.
  4. 4 Mix the bread with tomato juice, wine vinegar, and olive oil, and let it sit for 10 minutes to soften.
  5. 5 Combine the tomatoes, cucumbers, onions, and basil leaves, season with salt and pepper, and serve.
Start cooking