Tuscan bread salad (Panzanella)

Tuscan bread salad (Panzanella)
  • 50 Dekagram (dkg) bread stale
  • 5 Piece tomato
  • 1 Piece red onion
  • 1 Piece cucumber
  • 5 Piece basil
  • 5 Table spoon (tbsp) olive oil
  • 2 Table spoon (tbsp) vinegar (wine or balsamico)
  • 2 Peck salt and ground pepper

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



This is a great way to reuse the stale bread and needs only some ingredients. In hot summer it may served as efreshing dinner with a glass of vine. Cut the bread to small pieces and with a peck of salt macerate in small amount of cold water. After 5 minutes press out the water and put the bread into salad bowl. Chop the vegetables also small pieces and mix with bread. Sprinkle with oilve oil and put into refrigerator at least for 2 hours. Before serving sprinkle and mix with vinegar.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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