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Tuscan Bread Salad

Categories: Entertaining, Vegetarian
Type: Salads

Stale crusty bread doesn't have to go to waste when you know how to make this substantial salad, known as panzanella

Prep Time: 25M, plus 40 mins marinating

Serves: makes 4 servings


  • 1/2 loaf day-old crusty bread, such as ciabatta, cut into bite-sized pieces
  • 14oz ( 400g) small, ripe plum tomatoes, quartered or cut into chunks
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, peeled and cut into chunks
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • salt and freshly ground black pepper
  • 1/4 tbsp chopped parsley
  • 8 basil leaves, torn into small pieces
Tuscan Bread Salad photo

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  1. Combine the bread, tomatoes, onion, and cucumber in a large serving bowl.
  2. Whisk together the oil and vinegar and sprinkle over the bread mixture. Season with salt and pepper, then mix well.
  3. Let stand for 30-40 minutes, mixing thoroughly once or twice to ensure the bread pieces evenly soak up all the juices.
  4. Sprinkle the parsley and basil over the salad and serve.
  • Prepare ahead: The salad should be made 30-40 minutes in advance, to allow the dressing and tomato and cucumber juices to soften the bread; add the herbs just before serving.
  • Good with cold meats or a cheese platter.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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