Panzanella – tuscan bread salad

Indulge in the flavors of Tuscany with this refreshing Panzanella salad recipe. Featuring a harmonious blend of crisp vegetables, crusty bread, and aromatic herbs for a colorful and appetizing dish. Buon appetito!

Ingredients:

• 4 thick slices stale bread (or fresh bread, toasted)
• 1 clove garlic
• 1/3 cup good quality extra virgin olive oil (plus more if needed)
• 2 tablespoons red wine vinegar (plus more if needed)
• 2 large fresh tomatoes (cut into 1/2 inch dice, or 1 pint grape tomatoes, halved)
• 1 cucumber (peeled, seeded and sliced)
• 1/2 head fennel (tough outer leaves removed, cored, and thinly sliced)
• 1/2 red onion (thinly sliced)
• 1/2 bunch basil (chiffonade larger leaves, separate smaller)
• kosher salt and freshly ground pepper

Instructions:

1. Gently massage the garlic clove onto the 4 slices of bread. Dice into 1/2-inch cubes and place them in a spacious salad bowl.
2. Combine the extra virgin olive oil and vinegar. For a more moist bread, consider adding a few tablespoons of water. Stir thoroughly to ensure the bread is evenly moistened. Mix in the tomatoes, then let it rest in a cool area for at least 30 minutes.
3. Introduce the rest of the ingredients, adding additional olive oil and vinegar if required. Season with salt and pepper. This salad is versatile and can be prepared ahead of time – simply store it in a cool location.

Summary:

• Calories: 1130 kcal
• Fat: 77 g
• Protein: 18 g
• Carbs: 98 g
• Potassium: 2033 mg
• Magnesium: 149 mg