Panzanella (Italian tomato bread salad)

This salad is particularly easy to make and delicious when using summer tomatoes.  As I always have leftover toasted bread crumbs in the cupboard, this takes no time to whip up.  To make it more substantial as a meal, you can add slices of Prosciutto, roasted chicken, shrimp or even canned tuna fish. You can also add vegetables such as green beans, fava beans, or anything you have leftover from last night!


1/2 red onion thinly sliced

1 Tablespoon red wine vinegar

4 cups bread, cut into large cubes

4 tomatoes, cut into large pieces

1 English cucumber, seeded and cut into chunks

½ container of arugula

1 Tablespoon capers, washed to remove salt

3 Tablespoons coarsely chopped basil

3-4 Tablespoon extra-virgin olive oil

Fine sea salt

Freshly ground black pepper


Cooking directions:

1.       Put sliced onions in the vinegar and allow to soften for ten minutes. Drain.

2.       Toast the bread cubes in a 350 ⁰ oven for 10-15 minutes.

3.       Put all the ingredients into a large bowl and toss.

4.       Dress with olive oil and seasoning.  Toss and serve.


Serves:  4

Wine recommendations:   A light red such as Cihanti Classico, Dolcetto, Primitivo, a rosé or even Albariño from Rías Baixas.