Panzanella
A Tuscan chopped salad of soaked stale bread, onions, and tomatoes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
If your bread isn't quite stale enough, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 15 minutes until dry but not deeply browned. Let cool.
- 2
Place the cut tomatoes in a colander set over a large bowl. Sprinkle them with 1 tsp of salt and gently toss. Let them sit for 15-20 minutes to draw out their juices (this flavorful juice will be the base of your dressing).
- 3
Remove the colander of tomatoes. To the bowl containing the extracted tomato juices, whisk in the extra virgin olive oil, red wine vinegar, and black pepper to create the vinaigrette.
- 4
Add the bread cubes to the bowl with the vinaigrette and toss them thoroughly to absorb the liquid.
- 5
Add the salted tomatoes, thinly sliced red onion, and cucumber to the bowl. Toss everything together gently.
- 6
Let the salad sit at room temperature for at least 30 minutes (up to 2 hours) so the bread soaks up all the flavors without turning to mush. Fold in the torn fresh basil right before serving.
Plan it in Listahan
Add Panzanella to your week, check it against your household's allergens, and build the shopping list automatically.