Panzanella

Max Langer
Max Langer @maxlanger
France

Tuscan classic, nice and refreshing, and a great way to use up left over stale bread. Not the most classic version but this gives plenty of very nice and tangy sauce to soak the bread. A truly great vegan dish

Panzanella

Tuscan classic, nice and refreshing, and a great way to use up left over stale bread. Not the most classic version but this gives plenty of very nice and tangy sauce to soak the bread. A truly great vegan dish

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Ingredients

4 servings
  1. 250 gstale bread
  2. 4large tomatoes
  3. 1red onion
  4. 1 clovegarlic
  5. 1other vegetable: pepper, cucumber, rocket..
  6. 1 tbspmustard
  7. 100 mlolive oil
  8. 1 tbspBalsamic vinegar
  9. 1 handfulfresh basil
  10. 1 tbspcoarse salt
  11. Black pepper

Cooking Instructions

  1. 1

    Cube the tomatoes and put in a colander over a bowl

  2. 2

    Mix the tomatoes with the salt and let stand for 15-30 minutes, collecting the juice

  3. 3

    Make a sauce by mixing together the juice, vinegar, finely chopped garlic and black pepper, then stirring in the olive oil little by little, forming a vinaigrette

  4. 4

    Cube the bread and mix with the sauce, then add the tomatoes, diced pepper or other vegetable, chopped onion and basil leaves

  5. 5

    Let the bread soak for at least 30 minutes before serving

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Max Langer
Max Langer @maxlanger
on
France
Using experience, tradition and my sensitive palate to create my own interpretations of food and cocktail recipes from all over the world. I prefer to cook without meat, so most (but not all) of my recipes are vegetarian or vegan.
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