This four-person version follows Giulia Scarpaleggia’s recipe published by Visit Tuscany. Use stale Tuscan bread, with ripe regular salad tomatoes. The source recommends Pane Toscano DOP but does not require it. It leaves basil, seasoning, oil, vinegar and water unmeasured: taste as you dress the salad. Allow the stated 10-minute bread soak and 30-minute rest in the refrigerator; these are not a complete preparation-time estimate.
Panzanella with tomatoes and cucumber
Serves 4 · Difficulty Easy
Method
Break the stale bread into pieces, place it in a large bowl and cover with cold water. Leave it for 10 minutes, until soft.
Meanwhile, thinly slice the red onion and soak it separately in cold water. Chop the ripe tomatoes. Slice the cucumber and combine it with the tomatoes.
Squeeze the softened bread well, crumble it by hand and transfer it to a large serving bowl. Drain the onion well and add it with the tomatoes, cucumber and fresh basil leaves.
Season with salt and freshly ground black pepper. Dress generously with extra-virgin olive oil and add a little red wine vinegar. Toss well, then refrigerate for 30 minutes before serving.
