Panzanella (Tuscan Bread Salad)

Panzanella (Tuscan Bread Salad) ingredients

• 200 g day-old rustic bread
• 500 g ripe tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 0.5 medium green bell pepper
• 0.5 cup fresh basil leaves
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Panzanella (Tuscan Bread Salad)

1. Tear the day-old bread into rustic 1-inch pieces. You can lightly toast them in a dry pan or oven for a few minutes if they are too soft, but they should retain some chewiness.
2. In a large bowl, combine the chopped tomatoes, cucumber, red onion, green bell pepper, and torn basil leaves.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
4. Pour the dressing over the vegetables in the large bowl and toss gently to coat.
5. Add the torn bread pieces to the bowl with the dressed vegetables. Toss again, ensuring the bread soaks up some of the tomato juices and dressing.
6. Let the salad sit for at least 15-20 minutes at room temperature before serving. This allows the flavors to meld and the bread to soften slightly.
7. Serve immediately as a refreshing Italian lunch.

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