morsels45

morsels45 said

Panzanella

Stale bread and tomatoes, and the bread is the point.

Panzanella
Photo: Heather Katsoulis, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make panzanella

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

When the tomatoes are worth it

30 minutes · serves 4 · Very easy

What you need

  • 600g very ripe tomatoes, in rough chunks
  • 300g stale country bread, torn
  • 1 red onion, sliced thin
  • 1 cucumber
  • A bunch of basil
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar

What you do

  1. 1Salt the tomatoes in a colander set over a bowl and leave them 20 minutes. Keep what drips out — that juice is the dressing.
  2. 2Soak the red onion in cold water 10 minutes to take its edge off, then drain.
  3. 3Toss the torn bread in the tomato juice with the oil and vinegar and leave it 10 minutes to soften without going to mush.
  4. 4Everything together, basil torn in by hand, another 10 minutes standing before you eat it.

With the bread toasted

25 minutes · serves 4 · Very easy

What you need

  • Country bread
  • Tomatoes
  • Red onion
  • Basil
  • Olive oil
  • Vinegar
  • Garlic

What you do

  1. 1Tear and toast the bread with oil at 200C for 10 minutes, then rub with a cut garlic clove.
  2. 2Salt the tomatoes, keep the juice, dress everything together.
  3. 3Ten minutes standing, then eat. Better texture, less authentic.