Panzanella

Name: Panzanella
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: ½ red onion, thinly sliced; Salt; 8 plum tomatoes or other tomato of similar size, sliced; 5 cherry tomatoes, sliced; 7 oz (200 g) stale bread, torn into chunks; 4 tablespoons white wine vinegar; 1 yellow bell pepper, chopped; 1 tablespoon capers; 1 small garlic clove, minced; 1⁄3 cup (90 ml) extra-virgin olive oil; 15 basil leaves

Rate now

30m

Jump to recipe

by delicious. team

delicious. team

Oct 01, 2017

Use up that stale bread in the most delicious way possible. Recipe by Giuseppe Palmieri. This is an extract from the upcoming book, Bread is Gold, by Massimo Bottura and friends (Phaidon, $55), available nationally November 24.

½ red onion, thinly sliced
Salt
8 plum tomatoes or other tomato of similar size, sliced
5 cherry tomatoes, sliced
7 oz (200 g) stale bread, torn into chunks
4 tablespoons white wine vinegar
1 yellow bell pepper, chopped
1 tablespoon capers
1 small garlic clove, minced
1⁄3 cup (90 ml) extra-virgin olive oil
15 basil leaves

Method

1.

Put the onion slices in a bowl of cold water with a pinch of salt and leave to soak for 1 hour.
2.

Place the tomatoes in a colander set over a bowl. Sprinkle with ½ teaspoon salt and let drain.
3.

Place the bread in a large bowl and moisten with the vinegar. Drain the onion and add to the bowl, along with the bell pepper and capers. Gently press the tomatoes with your hands to squeeze the juice into a small bowl. Reserve the juice and transfer the tomatoes to the bowl with the bread.
4.

Add the garlic to the tomato juice, then whisk in the olive oil. Season to taste. Pour the dressing over the salad and toss thoroughly. Roughly tear half of the basil leaves and sprinkle on top. Let sit for 30 minutes to 1 hour.
5.

Serve in bowls and garnish with the remaining basil leaves.