Description
Jamie Oliver’s Panzanella is a Tuscan-style bread salad that combines day-old crusty bread, juicy ripe tomatoes, cucumber, red onion, and fresh basil, all tossed in a garlicky vinaigrette. The bread soaks up the dressing and juices from the tomatoes, turning into tender, flavor-packed bites with a bit of chew and crunch.
Ingredients
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Stale Crusty Bread (200g / about 4 cups torn into chunks)
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Ripe Tomatoes (500g / 1 lb, mixed varieties if possible)
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Cucumber (½, chopped)
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Red Onion (½, finely sliced)
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Fresh Basil (1 handful of leaves, torn)
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Extra Virgin Olive Oil (5 tbsp)
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Red Wine Vinegar (2 tbsp)
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Garlic (1 clove, minced)
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Salt and Black Pepper (to taste)
Instructions
Tear the stale bread into rustic chunks and place in a large mixing bowl. If it’s very hard, sprinkle lightly with water to soften slightly.
Chop the tomatoes, slice the red onion, and cut the cucumber into bite-sized pieces. Add all the vegetables to the bowl with the bread.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper until emulsified.
Pour the dressing over the salad and toss everything together gently, making sure the bread is coated and begins absorbing the juices.
Let the salad sit for 15–20 minutes at room temperature before serving to allow the flavors to soak into the bread.
Add the torn basil leaves just before serving. Toss lightly and season again if needed. Serve at room temperature.