Panzanella (Tuscan Bread Salad)
A colourful summer salad of crusty bread, ripe tomatoes, cucumber and red onion tossed in a bright vinaigrette, perfect for a light Italian lunch.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
In a large bowl combine the bread cubes, tomatoes, cucumber and red onion.
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Step 2 of 4
Whisk together olive oil, red wine vinegar, salt and pepper, then pour over the salad, tossing gently to coat everything evenly.
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Step 3 of 4
Let the mixture sit for 10–15 minutes, allowing the bread to soak up the juices and soften slightly.
-
Step 4 of 4
Finish with the torn basil leaves, give a final toss and serve at room temperature.
Notes from the kitchen
If you cannot find day‑old bread, toast fresh slices lightly and let them cool before cubing. The salad improves after a short rest, so prepare it a few minutes ahead of serving.
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