While in Tuscany we took some classes in cooking. Although the most intricate food we learned to make was fresh pasta, my favourite thing to eat and to make was bread salad (otherwise called Panzanella). It’s a perfect summertime appetiser and in my opinion this can be served with meat dishes as well!
TUSCAN BREAD SALAD
- 3 slices harden stale bread (good quality, home baked not the regular shop bought sliced bread)
- 3 medium sized tomatoes (my favourite is beefsteak tomato if you can find them in stores)
- 1/2 red onion
- 1 cucumber
- 1-2 celery sticks
- Balsamic vinegar
- Extra-virgin olive oil
1. Soak Bread in water for about 15 min. I recently have been trying to bake focaccia bread so this is what I used to make the salad this time. 2. Meanwhile slice tomatoes, cucumber, onion and chop celery. Place everything in one salad bowl. 3. Drain the bread and squeeze out the excess water and coarsely crumble with your hands. Place in a bowl with vegetables.4. Season with salt and pepper and drizzle with vinegar and olive oil.
5. Mix carefully and refrigerate.