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Italian

Panzanella

The Tuscan bread salad: stale country loaf softened with tomato juices, red wine vinegar and good olive oil, tossed with ripe tomatoes, cucumber, red onion and torn basil.

SnacksLunch & dinnerVeganUnder 400 kcalUnder 20g carbsUnder 30 min
20 minEasy209 kcalper serving
Panzanella

Method

  1. Tear 80 g of stale bread into rough 3 cm chunks and put them in a bowl of cold water. Leave to soak 5 minutes, just until the crumb softens but the crust still has bite.
  2. Lift the bread out and squeeze it firmly between your palms until no more water runs, then crumble it back into a dry serving bowl in loose pieces. It should be damp, never pasty.
  3. Peel and slice 30 g of red onion into paper-thin half-moons and steep them in 1 tbsp of red wine vinegar for 10 minutes to take off the raw edge.

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Per serving

209kcal
4gprotein
16gcarbs
15gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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