panzanella – tomato and bread salad

a wonderful way to quickly use  delicious bread that has been uneaten for a day or so

(panzanella come from the peasant tradition of eating leftover bread (pane) with vegetables from the garden whilst sitting on the banks of ditches, known as zanelle).

panzanella - tomato and bread salad
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use up slightly older bread in this traditional italian style... and enjoy
Servings Prep Time
4 10mins
Cook Time Passive Time
0mins 10mins
Servings Prep Time
4 10mins
Cook Time Passive Time
0mins 10mins
panzanella - tomato and bread salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
use up slightly older bread in this traditional italian style... and enjoy
Servings Prep Time
4 10mins
Cook Time Passive Time
0mins 10mins
Servings Prep Time
4 10mins
Cook Time Passive Time
0mins 10mins
Ingredients
  • 400 grams stale sourdough bread
  • 2 ripe tomatoes sliced
  • 1 stalk celery sliced
  • 1 bunch basil leaves
  • 1 splash olive oil use a delicious extra virgin oil full of flavour
  • salt and pepper freshly ground
  • 1 dash red wine vinegar
Servings: Units:
Instructions
  1. soak the bread slices in cold water for a few minutes until soft, then drain and squeeze out excess water by hand. the bread should form small, dry crumbs.
  2. place them in a salad bowl and add the tomatoes, onions, celery and basil leaves and dress with olive oil, salt and pepper to taste. keep chilled until ready to serve.
  3. just before serving sprinkle over a little vinegar.
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