EFK Kitchen Ready
EFK Tuscan Tomato & Bread Salad
A panzanella-style Tuscan salad built around ripe tomatoes, day-old rustic bread, cucumber, red onion, basil, olive oil, and red-wine vinegar. The bread absorbs the tomato juices and dressing while keeping some structure.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- If the bread is very soft, toast it lightly and let it cool completely.
- Lightly salt the tomatoes and let them stand about 10 minutes so they release some juice.
- Combine the tomatoes and their juices with cucumber, red onion, basil, olive oil, red-wine vinegar, and optional garlic.
- Add the bread and toss thoroughly so the cubes absorb the tomato juices and dressing.
- Let the salad rest 20–30 minutes, until the bread is seasoned throughout but still retains some texture.
- Taste, adjust salt and black pepper, and serve.
Equipment
Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer/Bread Knife for the loaf; Asahi Hi-Soft cutting board; large mixing bowl.
Food safety & storage
Wash produce before cutting. Refrigerate the finished salad within 2 hours if it will not be served immediately. Keep refrigerated leftovers at 40°F or below.
Leftovers & make-ahead
Best the day it is assembled because the bread continues softening. Refrigerate any leftovers promptly; for make-ahead prep, keep the bread separate from the dressed vegetables until shortly before serving.
View this recipe on the original EFK website ↗