Panzanella

Method

1. 1
   • baguette 300 g
   • olive oil 6 tbsp
   • salt to taste

   Toast the bread — Heat the oven to 200°C. Toss the torn baguette with 2 tbsp olive oil and a pinch of salt, spread on a tray and bake for 10 minutes until crisp and golden.

   ⏱10 min
2. 2
   • tomato 6
   • cucumber 1
   • red onion 1
   • salt to taste

   Salt the tomatoes — In a large bowl, combine the tomato chunks, cucumber, and red onion. Season with salt and set aside for 10 minutes so the tomatoes release their juices.

3. 3
   • tomato 6
   • fresh basil 20 g
   • olive oil 6 tbsp
   • red wine vinegar 3 tbsp
   • garlic 1
   • black pepper to taste

   Toss the panzanella — Whisk the remaining olive oil, red wine vinegar, garlic, and pepper into the tomato juices. Add the toasted bread and basil, toss well, and let sit 5 minutes so the bread soaks up the dressing before serving.