Italy · Mediterranean
Panzanella
Summer tomato and bread salad — no cooking, no waste.
20 min Serves 4 easysaladveganno-cook
Ingredients
- 400g ripe tomatoes
- 200g stale country bread
- 1 small red onion
- Basil
- Red wine vinegar
- Olive oil, salt
Method
- 1
Cut the tomatoes over a bowl so you keep all the juice; salt them.
- 2
Soak the bread briefly in water, squeeze dry and tear into chunks.
- 3
Slice the onion thin and soak in vinegar for 10 minutes.
- 4
Toss everything with olive oil and plenty of basil.
- 5
Rest 30 minutes before eating.
Budget note
Best made with bread that is two days old and tomatoes sold as "for sauce".
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Trattoria Trail
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook