How to make Panzanella: Tuscan bread salad

Panzanella is a delicious bread salad recipe originating in Tuscany.

It’s a refreshing salad, easy to make and great to eat on a hot day.

This traditional Tuscan salad is best made with a nice crusty loaf of Italian bread and the ripest tomatoes you can find.

SERVING: 4 people

INGREDIENTS:

• 1/2 loaf of leftover Italian bread torn into bite sized pieces
• 2 large ripe tomatoes, diced
• 1 small red onion, thinly sliced
• 1 cucumber, sliced thin
• 1/2 sweet red bell pepper. diced
• 1/2 sweet green bell pepper, diced
• 1 clove of garlic, chopped
• 1/2 cup of fresh basil leaves, torn
• 1/4 cup of fresh parsley, chopped
• 4 anchovy filets, mashed (optional)
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine or balsamic vinegar
• 1/2 tsp of salt
• 1/2 tsp of freshly grated black pepper

PREPARATION:

1. Pre-heat the oven to 400 degrees
2. Place the bread on a cookie sheet and toast the bread for around 15 minutes.
3. Let the bread cool down.
4. In a large bowl whisk together the olive oil, vinegar, garlic and anchovies.
5. Add the bread, tomatoes, onions, cucumber, peppers, basil and parsley and toss together.
6. Refrigerate for a half hour to let the flavors blend.
7. Season with salt and pepper.
8. Your panzanella is now ready to be served!