Panzanella is a simple Tuscan bread salad that’s all about using fresh ingredients and day-old bread. It’s especially good in ...

Simon Hopkinson's classic panzanella recipe captures the fruity ... (of which 1.5g saturates), 2.5g fibre and 0.3g salt. Tip the bread into a bowl, season to taste with salt and pepper and add ...

Panzanella Recipe: Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread. This salad is great ...

The star of this panzanella is the tomatoes ... Give it all a gentle squeeze to make sure the spongy bread soaks up all the juices. Finally tip your salad leaves onto a serving plate and drop ...

Remove the bread from the oven and allow to cool for 3 minutes before adding to the large mixing bowl. Add the dressing and mix well. Allow the salad to sit at room temperature for at least an ...

Transfer to a cutting board and let cool at least 10 minutes. Meanwhile, in a large bowl, toss bread, 2 tablespoons oil, and 1/2 teaspoon salt. Spread on a large metal baking sheet, reserving bowl.

To me, the essence of this panzanella is using tasty fresh tomatoes to bring life back to the old bread, along with a bit of olive oil and salt. I like to spoon the dressing on top of the salad ...

Let the mixture sit for 10 minutes, then add the onion, bocconcini, basil, and cubed bread to a bowl. Add 1⁄3 cup vinaigrette, toss together, and allow the salad to sit for 20 minutes ...