Panzanella (Tuscan Bread Salad)
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
55
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Peel cucumbers leaving some green skin in alternating strips; slice as thinly as possible
2
Slice onions as thinly as possible
3
In a colander, toss cucumber and onion slices with 2 teaspoons salt
4
Weight with a plate and let drain 20 minutes
5
Quarter, then thinly slice tomatoes
6
In a large bowl of cold water soak staled bread just until it loses its firmness and becomes spongy, 30 seconds to 1 minute
7
(If you have let your bread get stale for less than 2 days, just run it briefly under cold, running water
8
) Using your hands, gently squeeze out water without compacting bread too much
9
Tear into pieces about 1/2-inch wide and 3-inches long
10
In a large bowl combine soaked bread, cucumbers and onions, tomatoes, basil, oil and vinegar
11
Season with salt and pepper
12
Serve immediately