Fresh no-cook Panzanella recipe, easy to make, great to prepare in advance.
A perfect recipe to use up stale bread.
The original version uses Tuscan bread, the unsalted bread par excellence.
However, you can use whatever you prefer at home.
Now let’s read my version together.
To use stale bread, there are more options than just meatballs or stuffing.
Below you will find some simple and quick ideas to give new life to the bread stored in your pantry.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz Tuscan bread (stale)
- 10.5 oz tomatoes, ripe, fresh
- 1 tbsp vinegar
- 1 cup water
- to taste fine salt
- to taste black pepper
- 1 red onion
- 1 cucumber
- to taste basil (fresh, cleaned)
Tools
- 3 Bowls
- 1 Knife
- 1 Cutting Board
- 1 Spoon
- 1 Peeler
Steps
To make the fresh no-cook Panzanella recipe, first slice the stale bread.
Then proceed to cut it into not too small cubes.
Place it in a large bowl.
Pour the water over all the bread and mix.
Add a tablespoon of vinegar and stir again.
Let it rest and, in the meantime, take care of the other ingredients.
Wash, dry, and cut the tomatoes first in half and then into cubes.
Place them in a bowl.
Clean a cucumber, remove the ends, peel it with the help of a peeler, then cut it in half and finally into cubes.
Place it in a bowl.
Peel the onion and slice it into very thin rounds.
And now let’s assemble the ingredients.
Take the bread bowl and start to add the tomatoes, cucumber, onion and finally pour in the oil, salt, and a pinch of pepper.
Let it rest in the refrigerator, and when ready to serve, add a drizzle of olive oil and some freshly chopped basil.
