Stale crusty bread doesn’t have to go to waste when you know how to make this substantial salad, known as panzanella.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 loaf day-old crusty bread, such as ciabatta, cut into bite-sized pieces||1 tbsp red wine vinegar|
|14 oz (400 g) small, ripe plum tomatoes, quartered or cut into chunks||Salt and freshly ground black pepper|
|1/2 red onion, thinly sliced||1/4 tbsp chopped parsley|
|1/2 cucumber, peeled and cut into chunks||8 basil leaves, torn into small pieces|
|3 tbsp extra virgin olive oil|
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.
Sprinkle the parsley and basil over the salad and serve.
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