Panzanella

Panzanella

This is a traditional Tuscan dish. However, I like to keep the crusts on the rolls, rather than use bread, as I like both the look and texture it gives. I also prefer it not sprinkled with water as is often done. It is very important to have good, ripe tomatoes.

Serves 6
Preparation: 10 minutes

Ingredients

2 (140g) day old Italian style bread rolls
4 very ripe tomatoes, coarsely chopped
1 small red onion, diced finely
2 small Lebanese cucumbers, coarsely chopped
½ cup fresh basil leaves, torn into small pieces
¼ cup (60ml) extra virgin olive oil
1 tablespoon (20ml) red wine vinegar
salt and freshly ground black pepper

Method

1. Tear the bread into small pieces and place into serving bowl. (Sprinkle with 1 – 2 tablespoons water if desired). Add tomatoes, onion, cucumber and basil.
2. Combine oil, vinegar, salt and pepper and pour over bowl, tossing well.
3. Allow to stand for 30 minutes to the flavours can develop.

Lyndey’s Note: If you like you can cut the rolls in half and char-grill before tearing up.