Recipe: Tuscan Bread Salad (Panzanella)

Delicious and simple! You can make this with fresh bread but the stale bread is really what makes the dish. Serves 4.


1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, crushed
salt & pepper 

1 stale ciabatta loaf, roughly broken up by hand
6 large ripe roma tomatoes, quartered
1 lebanese cucumber, peeled and roughly chopped
5-6 slices red onion, broken up
1 can cannellini beans, rinsed and drained
12 large basil leaves, roughly torn


Whisk the dressing in small bowl and set aside.

Put the bread in a large bowl with 2 cups water for 1min. Drain the water off and squeeze any excess water from the bread with your hands and drain that off also. Add in all the other ingredients except the basil, add the dressing and mix well. Set aside at room temperature for 1 hour, stirring occasionally.

When ready to serve, stir in the basil. Enjoy!

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