Panzanella is a great example of Italians not wasting anything. It’s a traditional Tuscan salad made with toasted stale bread, bursting with the freshness of tomato and basil. Guy Grossi shares his recipe.

Serves
2

Preparation

5min

Cooking

5min

Skill level

Easy
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Average: 3.6 (31 votes)
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Ingredients

  • 15 cm stale sourdough baguette, cut into bite-sized chunks
  • 3 vine-ripened tomatoes, diced
  • ½ red onion, finely sliced
  • 1 handful of basil leaves
  • 1 handful of flat-leaf parsley leaves, shredded
  • sea salt
  • freshly ground black pepper
  • 2½ tbsp extra virgin olive oil
  • 1½ tbsp aged balsamic vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Toast the bread in a 180°C oven until dry and lightly coloured. Leave to cool.

Combine the bread, tomato and onion in a bowl. Tear over the basil leaves and add the parsley. Season with salt and pepper. Drizzle with the oil and vinegar and toss thoroughly before serving.