Unfortunately we haven’t a well on our property. So I did not soak the bread in water, like she did, but just soaked in the juice of tomatoes, cucumber and marinade.
For this delicious salad I used tomatoes, cucumber, rocket and basil from my garden. I’m a lucky girl! ;-)

Panzanella my way
serves 2

WHB #97: Panzanella my way

4 slices of homemade bread, grilled over char (you can do this the day before)
2-4 tomatoes, roughly chopped
1 small cucumber, peeled and de-seeded, sliced
1 celery stalk, sliced
rocket, shredded
basil leaves, shredded
1/2 onion, sliced
1-2 garlic cloves, crushed or finely chopped
4 tb good olive oil
3 tb balsamico
pepper, salt
black olives

In a serving bowl stir together the bread (cut into cubes, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, the rocket, the olives, and salt and pepper to taste until the salad is combined well. Let sit at room temperature 1-2 hours. I prefer the salad a little bit cold, so I just did put it for 30 minutes in the fridge before serving.

This is my WHB entry for this week, created by Kalyn, hosted by Scott from RealEpicurean.

More recipes and entries in English.