Olive Oil Recipes
Tuscan Panzanella
Panzanella is Tuscany’s classic stale-bread salad. Softened bread absorbs tomato, vinegar and extra-virgin olive oil while retaining enough structure for a fresh summer dish.
- Time
- About 55 min, including resting
- Difficulty
- Easy
- Serves
- Serves 4
Method
- Cut the bread into 1 cm slices or large pieces and sprinkle evenly with cold water and half the vinegar.
- Rest for 10–15 minutes so the bread softens without becoming mushy.
- Cut the tomatoes, slice the cucumber and thinly slice the onion. If the onion is too sharp, soak in cold water for 10 minutes and drain thoroughly.
- Gently squeeze excess water from the bread and tear it into even pieces.
- Combine bread, tomatoes, cucumber, onion and basil.
- Add the remaining vinegar, oil, salt and pepper and toss gently.
- Refrigerate for about 30 minutes. Toss again before serving and adjust acidity and salt.
Estimated nutrition per serving
- Energy
- About 1,160 kJ / 280 kcal
- Fat
- About 12 g
- of which saturates
- About 2 g
- Carbohydrate
- About 37 g
- of which sugars
- About 7 g
- Protein
- About 7 g
- Fibre
- About 4 g
- Sodium
- About 530 mg
Nutrition noteEstimated per serving; bread type, bread salt and actual seasoning will affect the result.
