Panzanella

Ingredients · 4 servings

• 250 gStale bread, torn
• 700 gTomato, chunked
• 200 gCucumber, diced
• 80 gRed onion, thinly sliced
• 15 gBasil, torn
• 30 mlVinegar
• 50 gOlive oil
• 6 gSalt
• 1 gBlack pepper, ground
• 80 mlWater

Equipment

large bowl, small bowl, knife, cutting board, spoon, measuring spoons, colander, serving bowl

Instructions

1. 1
   Gather Ingredients

   Gather all ingredients, a large bowl, small bowl, knife, cutting board, spoon, measuring spoons, and colander before you begin. · 3 min

   What to look for: Everything is measured and tools are within reach.

2. 2
   Moisten Bread

   Tear the stale bread into bite size pieces, sprinkle with water, and let it soften while you prepare the vegetables. · 5 min

   What to look for: Bread feels pliable but not soggy.

3. 3
   Cut Vegetables

   Slice the red onion thinly, dice the cucumber, cut the tomatoes into chunks, and place all vegetable juices in the large bowl. · 7 min

   What to look for: Tomatoes release juice and onion slices look thin.

4. 4
   Mix Dressing

   Whisk vinegar, olive oil, salt, and black pepper in a small bowl until glossy, then pour it over the tomatoes and cucumber. · 2 min

   What to look for: Dressing looks shiny and lightly blended.

5. 5
   Combine Salad

   Squeeze any excess water from the bread, add it to the bowl with basil, and toss gently so the bread drinks the tomato juices. · 3 min

   What to look for: Bread is coated with tomato juice and oil.

6. 6
   Rest Salad

   Rest the salad at room temperature for 15 minutes, tossing once, until the bread is tender but still holds rough edges. · 15 min

   What to look for: Bread has absorbed juices while the vegetables stay fresh.

7. 7
   Serve Fresh

   Serve the panzanella at room temperature with a final gentle toss, letting tomato juice and olive oil coat every bread piece. · 2 min

   What to look for: Salad looks juicy, glossy, and rustic.