How To Make The Perfect Panzanella Toscana

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How To Make The Perfect Panzanella Toscana

Serves 4-5



Cut the bread into bite-sized cubes, and soak it in cold water until it becomes soft…but be quick so it doesn't become soggy! Slice the cucumber lengthwise and then into thin pieces, and do the same with the tomatoes. Cut the onion into thin slices. Mix all of this together, dressing it with plenty of organic Extra Virgin Olive Oil, pepper, the flavoured salt and a few drops of white wine vinegar. Add the basil leaves and leave to rest in the fridge for an hour.

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