Panzanella (Tuscan bread salad)


Serves 5

Ready in 30 minutes


400 grams of bread (unsalted if available)

1 small cucumber

200 gr of ripe tomaotes

2 carrots

2 medium size red onions

one third of glass fo vinegar (according to your taste you can increase or decrease quantities)

half glass of water (as needed)

salt and pepper

5 tbs extra virgin olive oil


Slice the bread and cut off roughly the crust. Put it in a container and drench it with half of the vinegar and the water. Make it moist back again but do not over-moist it, it should soft but still compact.



Meanwhile slice finely the onions, the peeled cucumber and the carrot. Put in a container the onions and season them with salt and pepper and the remaining vinegar. Set aside for a few minutes the other vegetables while preparing the other ingredients.


Dice the tomatoes and add them to the onions along with the other vegetables.


Crumble roughly the marinated bread onto the vegetables, mix well, add the diced tomatoes, season with olive oil and salt and pepper. Refrigerate for 2 hours to get the best.


Before serving season with, oil, salt and vinegar and add the basil leaves roughly chopped. Sprinkle with pepper.