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Panzanella: A Classic Tuscan Salad

Servings: 4
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Ingredients
  

  • 10oz (300 g) stale bread (preferablyTuscan, without salt)
  • 8.8oz (250 g) vine tomatoes
  • 1 red onion (preferably from Tropea)
  • 1 cucumber
  • 4 basil leaves
  • 4¼ cups (1 litre) water
  • 1.4oz (20 g) vinegar
  • 1 oz (30 g) extravirgin olive oil
  • Salt to taste

Instructions
 

  • Prepare the bread
    Tear 10 oz (300 g) of stale bread into chunks and place them in a large bowl.Pour 4 ¼ cups (1 litre) of water over the bread and let it soak for 15–20minutes, or until softened.
  • Prepare the vegetables
    While the bread is soaking, dice 8.8 oz (250 g) of vine tomatoes and 1 cucumber into bite-sized pieces. Thinly slice 1 Tropea onion into rings. If the onion is too sharp, soak it in cold water with a splash of vinegar or lemon juice for30–40 minutes, then drain.
  • Squeeze the bread
    Once the bread is soft, gently squeeze out the excess water with your hands.Crumble the bread into a large serving bowl.
  • Mix the salad
    Add the tomatoes, cucumber, and onion to the crumbled bread. Tear 4 basil leaves into small pieces and mix them in.
  • Season the salad
    Drizzle the mixture with 1.4 oz (20 g) of vinegar and 1 oz (30 g) of extra-virgin olive oil. Sprinkle with salt to taste, then toss everything gently to combine.
  • Chill and serve
    Cover the salad and let it rest in the fridge for about 30 minutes to allow the flavours to meld. Serve chilled or at room temperature, and enjoy this refreshing Tuscan classic!