I love this salad so much that I make it at least once a week, its a great way of using up left over stale bread and I always make far to much, this isn’t because I don’t have any portion control, far from it, its so that I have loads left to take to the office the next day for lunch. Its just even more amazing the next day when all the juices from the dressing have soaked in.
Panzanella is a very rustic Italian salad, there are many variations and each family have there own version, this is mine.
When I first saw this I thought it was a little strange, but don’t under estimate it as it turned out to be one of the best salads that I have ever
made or had. Plus its nice to have something a little different & not the boring odd lettuce salad.
Buon appetito
Serves 6
500g Ripe Tomatoes
1 large red onion – halved & finely sliced
500g 2 day old white, country-style bread (in chunks, toast in the oven for about 5 minutes with a drizzle of olive oil, oregano, sea salt & freshly ground pepper)
2 to 3 stalks celery – trimmed & finely sliced
4 tablespoons chopped fresh parsley
10 Basil leaves roughly torn
8 tablespoons extra virgin olive oil
5 tablespoons of red wine vinegar
Cut the tomatoes into small chunks & put them into a colander, sprinkle with a little salt for about 10 minutes.
Put the onions into a small bowl of cold water sprinkle with a little salt & a splash of vinegar.
To make the dressing just whisk/mix together the extra virgin olive oil & red wine vinegar.
Drain the onions & put with the tomatoes, celery, parsley, basil & bread into a salad bowl or serving dish. Cover with the dressing & toss all together & serve.
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