lunch · vegetarian · vegan · dairy-free
Tomato and cucumber panzanella
Toasted bread cubes soaking up juicy tomatoes, cucumber and red onion in a red wine vinegar and olive oil dressing.
- Time
- 25min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the day-old bread into cubes and toast at 200°C (400°F) for 8 to 10 minutes.
-
2
In a large bowl, combine the chopped tomatoes, cucumber and thinly sliced red onion with the red wine vinegar and olive oil.
-
3
Add the toasted bread and the basil, fold together and leave to rest for 10 minutes before serving.
