In the old days when bread was baked only once a week and means of conservation were limited, creativity was the name of the game for recycling left over’s. The Tuscan women, having a veggies garden, used the old bread as a base for a wonderful fresh spring time salad.
These days the Panzanella is making her come back with a twist: with tuna, red bell pepper, carrots, fennel, boiled eggs… Just add to the traditional dish whatever you like.
Great as an antipasti, perfect for a picnic, easy to make and to transport.
Ingredients (serve 4)
- 400gr. 2 days old white bread
3 mature tomatoes, finely sliced
1 red onion, finely sliced
1 cucumber, finely sliced
Fresh basil leaves
½ glass Red wine vinegar
Extra virgin olive oil
- Cut the bread into large pieces and put to soak in cold water for 10 minutes.
- Drain the bread from the water. Squeeze strongly manually each piece of bread in order to dry it as much as possible, crumbling it. The bread should turn into crumbs. Place it in a salad bowl.
- Add the tomatoes, the cucumber, the onions and the basil leaves. Mix well.
- Add the vinegar, olive oil and salt. Mix well and keep refrigerated for at least 2 hours.
- Serving: adjust favors, mix well again and serve with some tomatoes slices and basil leave as decoration.
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