In France , we recycle stale bread into a furiously good dessert ... but high in calories. The Italians have it all figured out by making the panzanella with the leftovers: an incredible t oscane salad with bread and tomato. Just as good and much more diet!
Preparation time: 20 minutes
For 4 people
Cut bread cubes . Let it soak 5 minutes in a container with half a glass of water and 5 to 6 tablespoons of vinegar with herbs. Then add 4 tablespoons of olive oil , salt and pepper .
If your bread is not stale / hard enough, it will become too mushy and too soft. Ditto, if you do not use country bread or bread with a very dense crumb .
Wash your vegetables . Cut the tomatoes into quarters, the cucumbers into pieces, finely slice the new onions (bulbs and chives) and cut the anchovy fillets into very small pieces.
Mix the previously cut vegetables , add the bread , anchovies , olives and half of the freshly chopped basil . Let stand in the fridge for 20 minutes, take out and leave at room temperature for another 20 minutes.
When ready to serve, pour a nice drizzle of olive oil , season with salt and pepper , add the rest of the basil leaves and mix well.
© La Raffinerie Culinaire
Also discover the recipe for the peach salad .