Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Panzanella – Italian Bread Salad
· 3 servings
Toast the bread
Cut any slightly stale bread into chunks, drizzle with oil, season with salt and bake in the oven until crisp.
Toss with garlic
Once baked, it's lovely to toss the bread with crushed garlic while still warm.
Let it cool
Leave to cool.
Assemble the salad
Cut the tomatoes and cucumber into chunks. Combine everything together in a bowl, drizzle with olive oil and vinegar. Add basil leaves and season to taste with salt and pepper.