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Panzanella Toscana
A simple rustic summer dish, this tasty panzanella from Tuscany is perfect as a light lunch or for picnics.
Course
light meal, Salad
Cuisine
Italian
Keyword
Bread salad, Italian tomato salad, Panzanella
Resting time
1
hour
hour
Total Time
20
minutes
minutes
Servings
4
people
Calories
208
kcal
Author
Nicole Shroff
Ingredients
2
slices of stale Tuscan bread
eg. a dry country loaf
30
mls
water
2 tablespoons
4
large
tomatoes
cut into cubes
½
English cucumber
thinly sliced
1
small
red onion
finely sliced
45
mls
white wine vinegar
3 tablespoons
240
mls
water
1 cup
10-15
basil leaves
10
capers
100
mls
olive oil
7 tablespoons, or as required
30
mls
white wine vinegar
2 tablespoons
salt and pepper
to taste
Metric
-
US Customary
Instructions
Soak the sliced onion in a bowl with water mixed with 1 tablespoon vinegar, and set aside for 1 hour.
1 small red onion,
240 mls water,
45 mls white wine vinegar
Salt the tomatoes and set aside for 30 minutes.
4 large tomatoes
Cut the bread slices into small cubes, arrange flat in a dish, and moisten with water. Set aside till softened (around 10 minutes).
2 slices of stale Tuscan bread,
30 mls water
To assemble
In a serving dish, add the bread and pour in the tomatoes with their liquid.
Drain the onions and add to the dish, along with cucumbers and capers.
½ English cucumber,
10 capers
Tear the basil leaves and sprinkle on top. Drizzle with olive oil and vinegar, and season with salt and pepper, then combine well.
10-15 basil leaves,
100 mls olive oil,
salt and pepper,
30 mls white wine vinegar
Chill in the fridge for an hour, bring to room temperature before serving.
Notes
Use day old crusty bread for best results.
Use good quality fresh tomatoes and a good olive oil for best results.
Store in the fridge and consume within 2 days.
Variations - you could also add celery, tuna, cannellini or borlotti beans, anchovies, lettuce, and hard boiled eggs.
Nutrition
Calories:
208
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
108
mg
|
Potassium:
537
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1595
IU
|
Vitamin C:
28.1
mg
|
Calcium:
62
mg
|
Iron:
1.2
mg