Panzanella is a Tuscan tomato and bread salad that's perfect on a summer day. It also transports well because it should be served at room temperature so it's a great option for a picnic. Some people like to add tuna or sardines to the salad as well as buffalo mozzarella or goat cheese. (Larger image.) Serves 2.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 tomatoes; cut into large chunks
- 1 cup day old (somewhat dry and hard*) crusty French or Italian bread; cut into chunks the same size as the tomatoes
- 1/2 cucumber; skinned and seeded, cut into large chunks
- 1/4 red onion; chopped
- 1 bunch of fresh basil, torn into little pieces
- 1/2 cup arugula
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- Salt and pepper to taste
Preparation:
1. Combine all ingredients in a medium bowl.
2. Cover and marinate at room temperature for at least 30 minutes up to 4 hours. (Do not refrigerate, doing so will hurt the flavor of the tomatoes.)
Serve at room temperature.
*If you don't day-old bread you can use fresh crusty bread. Cut it into big cubes and arrange on a baking sheet. Heat in a 300 degree oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried).