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.
- 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
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.
Toast the bread in a 180Â°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.