🇮🇹 Italy recipe
Panzanella
Tuscany's celebrated summer bread salad transforms stale, day-old bread into a vibrant dish by soaking it in water and red wine vinegar, then tossing it with peak-season tomatoes, red onion, cucumber, and fresh basil in a generous dressing of extra virgin olive oil. It is the taste of an Italian summer in a bowl.
Prep20 mins + 30 mins rest
CookNo cooking required
Serves4
Difficultyeasy
Ingredients
- 300g stale Tuscan-style bread (unsalted country bread), 2-3 days old, torn into rough chunks
- 500g ripe, flavorful tomatoes (mix of varieties if possible), cut into irregular chunks
- 1 medium red onion, very thinly sliced
- 1 small cucumber, peeled, seeded, and sliced
- A large handful of fresh basil leaves, torn
- 4 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil (Tuscan if possible)
- 1 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- Optional: 1 tablespoon salt-packed capers (rinsed), pitted black olives
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 12 g
