Panzanella med tomat & basilika

Så gör du

1. Cut or tear the bread into chunky pieces and toast until crisp on the outside. Slightly stale bread works especially well because it absorbs dressing without collapsing immediately.
2. Cut the tomatoes and onion and season lightly with salt. Let them sit for 5–10 minutes so the tomatoes release some juice.
3. Add the toasted bread, olive oil and vinegar and toss thoroughly. The bread should soften at the surface while keeping some chew.
4. Let the salad rest for about 10 minutes and toss once more. Taste before serving; add more vinegar or salt if the bread has absorbed too much seasoning.
5. Finish with torn basil and serve at room temperature.

1. Cut or tear the bread into chunky pieces and toast until crisp on the outside. Slightly stale bread works especially well because it absorbs dressing without collapsing immediately.
2. Cut the tomatoes and onion and season lightly with salt. Let them sit for 5–10 minutes so the tomatoes release some juice.
3. Add the toasted bread, olive oil and vinegar and toss thoroughly. The bread should soften at the surface while keeping some chew.
4. Let the salad rest for about 10 minutes and toss once more. Taste before serving; add more vinegar or salt if the bread has absorbed too much seasoning.
5. Finish with torn basil and serve at room temperature.