Italian · PANTRYHOP RECIPE
Panzanella toscana
20 minutes · 4 servings · vegan
A traditional Tuscan bread salad, best when the tomatoes are very ripe.
Ingredients
Check you have the quantities below.
- 4 cups, torn into chunks stale bread
- 4 medium, chopped ripe tomatoes
- 1 medium, sliced cucumber
- 1/2 small, thinly sliced red onion
- 1/4 cup, torn basil
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp salt
Let’s make it
- If the bread is very hard, moisten it lightly with water and squeeze gently.
- Combine tomatoes, cucumber, onion, basil, olive oil, vinegar, and salt in a large bowl.
- Add the bread and toss well so it softens and absorbs the juices.
- Let stand 10 minutes before serving.
Soften the onion in cold water first if the flavor is too strong.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →