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Name: Panzanella
Prep time: 20 min
Total time: 65 min
Yield: 4 servings
Ingredients: 300 g sourdough bread, torn into 3 cm pieces; 45 ml extra-virgin olive oil; 2 g fine sea salt; 700 g ripe tomatoes, cored and cut into bite-sized chunks; 5 g fine sea salt; 200 g cucumber, halved lengthways, seeds scraped out, sliced 5 mm thick; 80 g red onion, peeled and very thinly sliced; 20 g fresh basil leaves, large leaves torn; 30 ml extra-virgin olive oil; 20 ml red wine vinegar; 5 ml Dijon mustard; 1 g fine sea salt; 1 g black pepper, freshly ground

Panzanella

Toasted sourdough, salted tomatoes, cucumber and basil in a sharp tomato-vinaigrette.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Panzanella

Toasted sourdough, salted tomatoes, cucumber and basil in a sharp tomato-vinaigrette.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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