Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 51 Times
Can be made ahead of time.
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Tuscan Bread Salad
Cookbook
Stale crusty bread doesn't have to go to waste when you know how to make this substantial salad, known as panzanella. Good with cold meats or a cheese platter.
Yield : 4 Servings
Prep Time : 25 Mins, plus 40 mins marinating
Ingredients
- ½ loaf day-old crusty bread, such as ciabatta, cut into bite-sized pieces
- 14 oz (400g) small, ripe plum tomatoes, quartered or cut into chunks
- ½ red onion, thinly sliced
- ½ cucumber, peeled and cut into chunks
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper
- ¼ tbsp chopped parsley
- 8 basil leaves, torn into small pieces
Directions
1. Combine the bread, tomatoes, onion, and cucumber in a large serving bowl. Whisk together the oil and vinegar and sprinkle over the bread mixture. Season with salt and pepper, then mix well. Let stand for 30–40 minutes, mixing thoroughly once or twice to ensure the bread pieces evenly soak up all the juices.
2. Sprinkle the parsley and basil over the salad and serve.
Notes
Prepare ahead: The salad should be made 30–40 minutes in advance, to allow the dressing and tomato and cucumber juices to soften the bread; add the herbs just before serving.
Bread pieces: If you do not have ciabatta, any good quality, country-style bread will do.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
201 kcal
5 % daily value
25 % daily value
2 % daily value
351 mg
26 mg
4 g
4 g
2 g
22 g
0 mg
473 mg
2 g
11 g
8 % daily value
