From M.t. Maiorano's kitchen in Italy.

Originally published on Cookpad Italy as Panzanella toscana, with US measurements.

Tuscan Panzanella

Name: Tuscan Panzanella
Total time: 1200 s
Ingredients: Day-old bread (traditionally unsalted Italian bread); Firm, ripe cherry tomatoes; Fresh basil; Red onion (preferably Tropea); Red wine vinegar; Salt; Oregano; Extra virgin olive oil

M.t. Maiorano @cook_15385286

Litoranea Gargano

Panzanella is a dish that uses up leftover bread (but only the bread is recycled).

M.t. Maiorano @cook_15385286

Litoranea Gargano

Panzanella is a dish that uses up leftover bread (but only the bread is recycled).

Saved

Ingredients

about 20 minutes

Day-old bread (traditionally unsalted Italian bread)
Firm, ripe cherry tomatoes
Fresh basil
Red onion (preferably Tropea)
Red wine vinegar
Salt
Oregano
Extra virgin olive oil

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Steps

about 20 minutes

1

Soak the bread in water with a few tablespoons of vinegar for 20-25 minutes, until it softens but does not become mushy.
2

Cut the cherry tomatoes and slice the onion. If the onion is too strong, soak it in cold water for a few minutes.
3

Gently squeeze the bread to remove excess water, break it into large pieces, and place it in a bowl with the tomatoes and onion. Mix everything together, adding salt, olive oil, oregano, and basil. Refrigerate for at least 1 hour, then let sit at room temperature for 15 minutes before serving.