PANZANELLA.

Tuscan bread salad. Stale bread soaked in the juices of very ripe tomatoes.

At a Glance

Ingredients

• day old sourdough, torn into chunks 2 thick slices
• very ripe tomatoes, chunked 2 large
• red onion, thinly sliced 1/4
• fresh basil handful
• excellent olive oil 2 tbsp
• red wine vinegar 1 tbsp
• flaky salt and black pepper to taste

Method

1. 01

   Salt tomatoes

   Season 2 chunked tomatoes generously with salt and let sit 10 minutes. They will release juices.

2. 02

   Soak bread

   Toss 2 slices of torn sourdough, 1/4 thinly sliced red onion, 2 tablespoons of olive oil, and 1 tablespoon of red wine vinegar with the tomatoes. Let sit 5 to 10 minutes so the bread absorbs the juices.

3. 03

   Finish

   Add a handful of fresh basil, toss, and serve at room temperature.