Italian 10 min

Panzanella Toscana

Name: Panzanella Toscana
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb day-old Tuscan bread (ciabatta or sourdough), torn into 1-inch chunks; 4 large ripe heirloom tomatoes, cut into wedges; 1 English cucumber, seeded and cut into ½-inch pieces; ½ red onion, very thinly sliced; 20 large fresh basil leaves, torn; ½ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 2 cloves garlic, minced; Salt and black pepper to taste

vegetarianveganhealthy

Ingredientsfor 2

380

Cal

Protein

46g

Carbs

18g

Fat

11 lb day-old Tuscan bread (ciabatta or sourdough), torn into 1-inch chunks
24 large ripe heirloom tomatoes, cut into wedges
31 English cucumber, seeded and cut into ½-inch pieces
4½ red onion, very thinly sliced
520 large fresh basil leaves, torn
6½ cup extra virgin olive oil
73 tablespoons red wine vinegar
82 teaspoons Dijon mustard
92 cloves garlic, minced
10Salt and black pepper to taste

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Instructions

1
Spread the torn bread on a baking sheet and bake at 400°F for 10 minutes until lightly toasted and dry but not completely hard — the exterior should crunch while the interior stays slightly chewy.
2
In a large bowl, toss the tomato wedges with 1 teaspoon salt and let sit for 5 minutes to draw out their juices. Add cucumber, red onion, and basil.
3
Whisk together olive oil, red wine vinegar, mustard, garlic, salt, and pepper to make the dressing. Add the toasted bread to the vegetable bowl, pour the dressing over everything, and toss gently. Let sit for 15–20 minutes before serving — the bread will absorb the tomato juices and dressing, becoming tender and intensely flavored.