Tuscan Panzanella

Method

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1. Toss the tomato chunks with the flaky salt in a large bowl and leave for 20 minutes, so they release their juice.

   Mark done Start 20 min timer

2. Soak the sliced red onion in cold water for 10 minutes to soften its bite, then drain.

   Mark done Start 10 min timer

3. If the bread is not properly stale, dry it in a 150°C / 300°F oven for 10 minutes and cool. Rub the pieces with the cut garlic clove.

   Mark done Start 10 min timer

4. Add the bread to the tomatoes and their juices and toss well. Leave for 15 minutes so it drinks them up.

   Mark done Start 15 min timer

5. Add the cucumber, drained onion, olive oil, vinegar and pepper and toss again.

   Mark done

6. Rest for at least 30 minutes at room temperature before serving — this is not a salad to eat immediately.

   Mark done

7. Tear in the basil just before serving and adjust the salt and vinegar.

   Mark done

Chef’s Tips

• The bread should be chewy and saturated, not mushy. Add it in two stages if your tomatoes are very juicy.
• Never refrigerate it. Cold ruins both the tomatoes and the texture of the bread.
• Anchovies, capers or olives are all defensible additions; cheese is not.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A chilled Vernaccia or a light rosé
• Serve alongside grilled meat or fish
• Follow with fresh peaches

Storage & Reheating

Best 1 to 3 hours after making. It keeps a day but the bread eventually breaks down.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.