Panzanella
Day-old country bread torn into ripe tomatoes and their salted juices, with red onion softened in vinegar and torn basil. The bread should end up soft in places and chewy in others.
- 1
Toss the tomatoes with the salt in a large bowl and let them stand 15 minutes, until a pool of juice collects at the bottom.
- 2
Meanwhile, cover the red onion with the vinegar in a small bowl and leave it to soften and turn pink.
- 3
Add the torn bread to the tomatoes and turn it through the juices. Pour in the onion with its vinegar along with the olive oil, add the pepper, and toss.
- 4
Let the salad stand 15 minutes so the bread absorbs the dressing, tossing once more halfway through.
- 5
Fold in the basil immediately before serving and taste for salt; mild tomatoes need more.
Ingredients
- 1 1/2 pounds very ripe tomatoes, cut into 1-inch chunks
- 1 teaspoon salt
- 1/2 red onion, very thinly sliced
- 3 tablespoons red wine vinegar
- 8 ounces day-old country bread, torn into 1 1/2-inch pieces
- 1/4 cup olive oil
- 1/4 teaspoon ground black pepper
- 1 cup basil leaves, torn
Instructions
- 1
Toss the tomatoes with the salt in a large bowl and let them stand 15 minutes, until a pool of juice collects at the bottom.
- 2
Meanwhile, cover the red onion with the vinegar in a small bowl and leave it to soften and turn pink.
- 3
Add the torn bread to the tomatoes and turn it through the juices. Pour in the onion with its vinegar along with the olive oil, add the pepper, and toss.
- 4
Let the salad stand 15 minutes so the bread absorbs the dressing, tossing once more halfway through.
- 5
Fold in the basil immediately before serving and taste for salt; mild tomatoes need more.