Main course
Tuscan Panzanella with 100% Italian extra virgin olive oil.
4
people
(cooking time)
15 minutes
(total time)
Difficulty
easy
Ingredients
stale Tuscan bread | 400g |
tomatoes | 4 |
cucumbers | 2 |
lettuce leaves | a few |
Tropea red onion | 1 |
basil | to taste |
oregano | to taste |
100% ITALIAN EXTRA VIRGIN OLIVE OIL | to taste |
salt and pepper | to taste |
Instructions
Cut the bread into chunks and soak it in cold water for about 10 minutes. The bread must not become mushy, so take care to remove it from the water as soon as it has softened. Drain the bread with your hands, squeeze it thoroughly, break it up into small pieces with your hands and pour it into a large bowl.
Wash the vegetables. Dice the peeled cucumbers and tomatoes. Cut the lettuce into thin strips and slice the onion finely. Add a few torn-up basil leaves, dress with oil, salt and oregano and mix thoroughly.
Leave the panzanella to stand for a short time to absorb the flavours, then taste it and add salt if necessary. Add a generous dribble of oil and serve.
Wash the vegetables. Dice the peeled cucumbers and tomatoes. Cut the lettuce into thin strips and slice the onion finely. Add a few torn-up basil leaves, dress with oil, salt and oregano and mix thoroughly.
Leave the panzanella to stand for a short time to absorb the flavours, then taste it and add salt if necessary. Add a generous dribble of oil and serve.
