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This easy panzanella salad is the result of a perfect mix of simple and organic ingredients. Thanks to the raw onion, it stays nice and crispy, which is the magic of this salad: soft bread and vegetables that crunch!
Why We Love This Recipe:
- Fresh: The cucumber and vinegar provide a fresh, summery flavor.
- Easy: It doesn’t require any cooking or special skills. Just combine the ingredients, and it’s done!
- Versatile: You can make so many variations from the original recipe.
- Light and Vegan: There are no animal derivatives, suitable for vegetarians and vegans; and we love how light it is!
Choose The Right Ingredients:
- Bread: It should be rustic bread, possibly from the day before. It should be hard and firm. It should also be without salt, according to Tuscan tradition. Coarse bread can also be fine, but in this case, choose whole wheat. Soak it in water with vinegar and break it up with your hands or leave it coarse, depending on your taste.
- Vegetables: Choose fresh, organic, and very ripe tomatoes. Red onions are the best because they taste delicate and are more digestible.
- Basil: Choose the freshest and smallest leaves in the bunch; they will be more delicate and tender.
- White Vinegar: We chose white wine vinegar, but apple vinegar is also suitable.
- Water: Adding water depends on how dry the bread is, so you can increase or decrease it to get the right consistency.
- Extra-Virgin Olive Oil: To make it closer to the Italian version, use extra-virgin olive oil; Bertolli or Lago di Garda is perfect, as are other oils, like Tuscan, with a more intense flavor.
