Lunch · 25 min · italian

Panzanella Toscana

Italian flavors, weeknight effort. Stale tuscan bread meets ripe tomatoes in a 25-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Stale Tuscan bread
• 1.5 lb Ripe tomatoes
• 1 Cucumber
• 1/2 Red onion
• 1/2 cup Fresh basil
• 3 tbsp Red wine vinegar
• 1/3 cup Olive oil

Steps

1. Tear the bread into bite-size chunks and toast in a dry skillet until crisp at the edges but still chewy inside. Panzanella bread should drink dressing, not dissolve.
2. Chop the tomatoes and salt them in a big bowl. Rest 10 minutes — the salt pulls out their juices, and those juices become the dressing.
3. Add the sliced cucumber, thinly sliced onion, and torn basil to the tomatoes.
4. Whisk the vinegar with the olive oil and pour over the salad. Toss well so the bread starts soaking up the tomato juices.
5. Rest 15 minutes, tossing once, until the bread is saturated but still has texture.
6. Taste and adjust salt and vinegar — it should be bright, juicy, and boldly seasoned. Serve at room temperature.

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