Panzanella
Recipes · Lunch · Recipe, Typed Supps
The other great stale-bread salad, and the one that depends entirely on the tomatoes being good.
Allergens and patterns
Contains gluten, sulphites. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 4 thick slices, torn (150g) Stale Sourdough — Torn into rough chunks, not cubed. The irregular surfaces are what catch the dressing.
- 5 large, very ripe (500g) Tomatoes — Salted and left in a bowl for ten minutes first. The juice they release is the dressing — this is the whole trick.
- 1, chunked (150g) Cucumber — Water and crunch, and a break from the richness of oil-soaked bread.
- 1/2, sliced thin (60g) Red Onion — Soaked in the vinegar for a few minutes before it joins, which takes the aggression out.
- a large handful (15g) Basil — Torn by hand at the last moment. This is the smell the salad is supposed to have.
- 2 1/2 tbsp (40g) Olive Oil — Generous. The bread is going to absorb most of it and it needs to.
- 1 1/2 tbsp (20g) Red Wine Vinegar — Sharp enough to stand up to that much oil and bread.
Nutrition per serving
- Calories: 453 kcal
- Protein: 11.3g
- Carbohydrate: 50.4g
- of which sugars: 14g
- Fat: 21.9g
- of which saturated: 3.5g
- Fibre: 6.2g
- Sodium: 479mg
Method
- Chop the tomatoes into chunks, salt them well, and leave them in a bowl for 10 minutes to release their juice.
- Soak the sliced onion in the vinegar meanwhile.
- Add the torn bread to the tomatoes and their juice, then the cucumber, onion, oil and vinegar.
- Leave 20 minutes for the bread to soften, then fold the basil through just before serving.
Nutrients it supplies
More in Lunch