Panzanella: Peasant Tomato Bread Salad
  • 4 Fresh, Ripe Tomatoes
  • ½ cup of fresh basil leaves
  • 1 cucumber, peeled and diced
  • ¾ cups of stale bread chunks
  • 3 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of mustard
  • salt and pepper to taste
  1. Cut your tomatoes into quarters and cut in half again. Scrape the tomatoes and any juice and seeds into a large bowl.
  2. Peel and dice the cucumber, add it to the bowl.
  3. Tear your bread into pieces and add it to the bowl.
  4. Either with scissors or again with your hands, cut the basil into small pieces. Add that to the bowl.
  5. Now make the vinaigrette, combining oil, vinegar, and mustard and whisking with a fork with great theatrics until creamy and thoroughly combined. Taste and add salt and pepper to your liking.
  6. Drizzle the vinaigrette all over the salad and toss thoroughly.
  7. Let salad stand on the counter (NOT THE FRIDGE!) for 30 minutes. Do not put it in the fridge as it will make the tomatoes mealy and mushy.
  8. Enjoy as much as you can eat. This doesn't taste very good the next day. This panzanella is all about freshness.
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