Cook and Scale
Panzanella
4 servings · 30 min total
The classic Tuscan bread salad: crisp toasted bread soaking up the juices of ripe tomatoes, cucumber and basil in a garlicky vinaigrette.
Ingredients
- 300 g baguette, torn into chunks
- 6 tomato, cut into chunks
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 20 g fresh basil, torn
- 6 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 garlic, minced
- salt to taste
- black pepper to taste
Contains: Gluten, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.