Panzanella – Tuscan Bread Salad

Rating: 3.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



1. remove the crust from the bread, put it in a large enough bowl. Bring water and red wine vinegar to a boil, cool a little, pour over bread. Leave to stand for about 15 minutes.

Rinse and chop the tomatoes. Cut the peppers in half, remove the stalks and partitions including the white seeds. Rinse and dice peppers. Rinse celery, cut into thin slices. Peel onion, cut into narrow rings.

Tear soaked white bread into small pieces. Add prepared vegetables and capers, mix. Peel garlic, chop. Rinse and dry the parsley. Pluck leaves from stems and chop finely. Mix garlic, parsley, oil, salt, pepper. Pour over the lettuce and mix well. Leave to cool for 30 minutes.

Rinse and dry basil and mint. Pluck leaves from stems, chop and fold into lettuce. Season again to taste. According to

If desired, serve with romaine lettuce and mint leaves.

Our tip: Use high-quality red wine for a particularly fine taste!

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