I make this dish often in the summer but you can make it any time. It’s a great use for leftover bread!
The original recipe calls for stale bread to be soaked in water but I prefer crusty, grilled bread myself, and it’s always popular at my super clubs.
- 1 fresh Cucumber
- 2 cups cherry tomatoes (or cocktail tomatoes, quartered)
- 1/2 a red onion (small)
- 1 big handful fresh Basil
- 4 Slices of Italian rustic bread, 1/2 inch thick
- 1/3 cup olive oil plus more for drizzling
- 1/4 cup white wine vinegar
- Fine sea salt
1. Prep the vegetables
- Slice cherry tomatoes in half and transfer to a large bowl
- Peel, quarter and dice cucumber in roughly 1/2 inch pieces, (if it’s small, slice in rounds). Add to tomatoes.
- Thinly dice onions and add to the tomatoes and cucumber.
- Tear the basil and it to the vegetables.
- Add half of the olive oil and lightly toss
2. Grill the bread
- Preheat oven broiler or BBQ to high heat
- Once hot, broil or grill bread slices on both sides until golden but not burnt
- Let bread cool briefly.
3. Assemble the Panzanella
- Break bread into small pieces and add to the vegetables
- Add the rest of the olive oil and all the vinegar and toss with your hands
- Salt to taste and drizzle with some more olive oil when you serve