Tuscany

Panzanella

Name: Panzanella
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 thick slices stale crusty bread torn white bread; 5 ripe tomatoes chopped tomato; 1 sliced cucumber; 1 red onion thinly sliced onion; a big handful basil leaves; 3 1/2 tbsp olive oil; 1 1/2 tbsp red wine vinegar vinegar; Salt, to taste; a pinch black pepper

Stale bread soaked in tomato juice and oil. Leftovers have never looked so stylish.

20 minTime

6 gProtein each

mildSpice

Bread salad1 chapter · 1 min read

Make it your way

Grandma's wayStale bread, tomato, onion, basil.

The original

283kcalsame

6 gproteinsame

4 gfibresame

20minutessame

Panzanella.

Per serving, worked out from the ingredient table.

Ingredients

White bread4 thick slices stale crusty bread, torn

Tomato5 ripe tomatoes, chopped

Cucumber1, sliced

Onion1 red onion, thinly sliced

Basil leavesa big handful

Olive oil3½ tbsp

Vinegar1½ tbsp red wine vinegar

Saltto taste

Black peppera pinch

Method

3 steps

1Soak sliced onion in cold water for 10 minutes; drain.
2Toss tomatoes with salt and leave 10 minutes to release juice.
3Toss bread with tomatoes and juice, cucumber, onion, basil, oil and vinegar. Rest 15 minutes.

Serve it like this

Pile into a wide bowl at room temperature with extra basil on top. Better after it rests a little.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Panzanella

Make it your way

Ingredients

Method

Make it a meal