Bread: 500 g, stale, Italian, white, cut into bite-sized pieces
Tomatoes: 5 each, ripe and diced
Onion: 1 red, sliced
Cucumber: 1, halved lengthways and sliced
Lemons: 1, zest grated
Wine vinegar: 15-30 ml
Black olives: 60 ml
Basil: 1 bunch
Extra virgin olive oil: 60 ml
Salt
Pepper
Stale bread gets a tasty makeover in this classic Italian salad. Yesterday’s bread is mixed with tomatoes, onions, cucumber and plenty of olive oil.
Soften the bread in cold water with a pinch of salt. When it is completely wet through, wring it out and place in a salad bowl.
Add the tomatoes, onions, cucumber, torn basil leaves and lemon zest to the bread.
Drizzle with plenty of olive oil, season with salt and ground black pepper and store in the fridge.
Before serving the panzanella add the vinegar and the olives and mix well.
