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Tuscan Panzanella - Bread Salad with Tomatoes and Basil

A salad whose main ingredient is old bread. It is not toasted but softened in tomato juice - which is why the tomatoes must be ripe and the salad needs half an hour standing before it reaches the table.

Tuscan Panzanella - Bread Salad with Tomatoes and Basil

Ingredients

Instructions

  1. Steep the onion rings in the red wine vinegar for ten minutes.
  2. Tear the tomatoes into large pieces over a bowl so all the juice is caught. Salt them and leave for five minutes - the salt draws out more juice.
  3. Fold the roughly cubed bread into the tomatoes and mix well so every piece takes up juice.
  4. Add the cucumber, the onions with their vinegar and the olive oil.
  5. Leave to stand at room temperature for at least 30 minutes. The bread should be soft but not mushy.
  6. Fold in the torn basil only just before serving - cut with a knife it darkens along the cut edges.

Basilikum wird gerissen, nicht geschnitten

A knife crushes the cells along the cut edge, enzymes leak out and the surface blackens within minutes. Torn, the leaf follows its own cell boundaries and far fewer cells burst - the basil stays green and keeps its scent longer.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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