Panzanella (bread and tomato salad)

(read in Italian)

I really love those recipes in which you can use stuff like stale bread, or overripe bananas, or the leftovers from making your own nut drink – it’s not just a brilliant way to get more creative while cooking but, obviously, it’s also good to reduce the waste. The recipe that you will find below is a perfect example: a traditional Tuscan salad with stale bread and ripe tomatoes… simple and full of flavor! I’ve made it endless times and tried so many variations that I can’t even remember all of them – but for this blog post, I’ve decided to stick with a more classic version. I’ve also decided to suggest you a simple variation with some buffalo mozzarella. Share with me a snap on Instagram if you decide to give it a go, I’d love to see your creations! Chiara x

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Panzanella (bread and tomato salad)

Ingredients
(serves 2-3)

  • 150 g stale sourdough bread*
  • 500 g ripe tomatoes
  • 1 handful of fresh basil
  • 1 1/2 tbsp apple cider vinegar (or wine vinegar)
  • 2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • approx. 2 tbsp extra virgin olive oil
  • a pinch of salt

Chop the stale bread into small chunks (even if you can’t make them too small, it will be fine anyway because it will break into crumbs later on) and in a large bowl mix it with water, vinegar, half of the oil, salt, pepper, and thyme. Mix well with your hands and start to create smaller crumbs, then add the chopped tomatoes and wait at least 10 minutes before serving (in this way the bread will soak better the tomatoes’ juice). Just before serving, add plenty of fresh basil and a little bit of olive oil.

A lovely variation: add 1 buffalo mozzarella (approx. 125 g)

*it doesn’t have to be sourdough, but it’s the option that tastes better. I would also suggest you to choose a whole grain bread.



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