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
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
Cooking Instructions
- 1
Cube the tomatoes and put in a colander over a bowl
- 2
Mix the tomatoes with the salt and let stand for 15-30 minutes, collecting the juice
- 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
Cube the bread and mix with the sauce, then add the tomatoes, diced pepper or other vegetable, chopped onion and basil leaves
- 5
Let the bread soak for at least 30 minutes before serving
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