Panzanella – Tuscan bread salad

main dish salad vegetable dishes
Total: 50 min. | Active: 15 min.
vegan, lactose-free

Panzanella is a classic dish. It used to be a way to use up old bread. The bread would be soaked in advance in water and wine vinegar, and then mixed with all kinds of home-grown vegetables. Personally, I like my panzanella with toasted bread and a simple selection of tomatoes, cucumber and onion. The perfect evening meal in summer. You can also prepare this dish with just tomatoes (e.g. different colours and shapes). But make sure that they're ripe.

Nadja - LouMalou

Ingredients

for 4 person

Bread
400 g bread, cut into pieces
2 tbsp olive oil
a little  rosemary (ground)
a little  sea salt
Salad
5  tomatoes, cut into pieces
1  cucumber, cut into pieces
1  spring onion incl. green part, cut into rings
2 tbsp olive oil
2 tbsp red wine vinegar
1  garlic clove, pressed
½ tsp sea salt
some  basil leaves

How it's done

Bread

Place the bread on a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 180°C.

Place the bread in a bowl, add the oil, ground rosemary and fleur de sel, mix.

Salad

Mix the tomatoes and all the other ingredients with the bread, leave to absorb for approx. 25 mins. Sprinkle with basil.

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