Panzanella ~ a Tuscan style tomato& Bread Salad

Nothing speaks more of summer than this delightful Salad that showcases ripe tomatoes like no other. Easy to put together with just a few simple ingredients it is sophisticated enough for any dinner table or equally at home on a picnic or BBQ

Lebanese Cucumber - peeled and flesh cut into large Dice
Red Onion peeled and thinly sliced
Finely chopped Garlic = 2 or 3 cloves or to taste!
Roma Tomato - Score  tomatoes with sharp razor or knife and dunk in boiling water, Remove from water after a couple of minutes and peel off skin and discard.  Cut into large dice
Red Wine Vinegar ~ 2 tablespoons
Extra Virgin Olive Oil 5/6 tablespoons
Lots Torn Basil leaves
Stale Sour Dough Bread about 2 or 3 cups




This Salad can be made for any number.

A rough guide used in this recipe is 1 lebanese cucumber to 1 red onion and about double amount of tomatoes to cucumber.  Scale it up to suit your needs.

In a large bowl place the diced cucumber, sprinkle a little salt, then top with onions, give them a good grinding of black pepper, then top with diced tomatoes, scatter the finely chopped garlic and finish with another sprinkle of salt.    Toss well together (hands are best!)

Sprinkle over the salad the vinegar and olive oil and leave to rest for 30 minutes.

to serve, toss in and through the salad the sour dough bread chunks and then the basil.
Decant into serving bowl, leaving behind the juices that have been drawn out.
Eat immediately otherwise if left too long the bread will become soggy instead of moist on the outside and crisp on the inside!




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