Steps

1. Soak 2/3 loaf of baguette in water. This is the key! Soaking stale bread to soften it is characteristic of Panzanella.
   🕒 01:09
2. Trim the ends off 1.5 cucumbers and cut into bite-sized pieces. Cut 2 celery stalks into manageable sizes. Halve 12 black olives. Slice 1/2 red onion.
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3. Remove the cores from 3 cherry tomatoes and score the bottoms with a cross.
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4. Boil the tomatoes in simmering water for about 5 seconds to peel them, then cut. This is the key! Boil for a short time to prevent them from falling apart, and use all the seeds.
   🕒 08:35
5. Squeeze the water out of the soaked bread by hand, then break it into small pieces. This is the key! To prevent it from becoming watery, it's good to further pat dry with paper towels.
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6. Place the cut cucumber, celery, and red onion in a bowl, sprinkle with salt to taste, then knead and pat dry the released moisture.
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7. In a large bowl, combine the crumbled bread, the salted and squeezed cucumber, celery, red onion, black olives, and cut tomatoes (lightly sprinkle with salt to taste).
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8. Add the celery leaves and stalks and mix.
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9. Generously add salt to taste and red wine vinegar to taste, and mix everything well. This is the key! A stronger salty and sour taste makes it refreshing.
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10. Add plenty of olive oil to taste and mix further.
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11. Finally, add 2/3 bunch of basil and mix, then taste.
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12. (Seafood Variation) Prepare squid and clams. Steam the clams with white wine, and add the squid after cooking.
    🕒 02:45
13. (Seafood Variation) Lightly season the cooked seafood with salt to taste and pepper to taste, then mix into the basic Panzanella along with olive oil to taste and red wine vinegar to taste.
    🕒 19:10
14. (Chicken Breast Variation) Rub 2% salt into approx. 300g of chicken breast and cut into pieces that will cook easily.
    🕒 03:32
15. (Chicken Breast Variation) Place the chicken breast in a zip-lock bag, add olive oil to taste, your preferred aromatics, and taco seasoning to taste. Remove air and seal.
    🕒 04:12
16. (Chicken Breast Variation) Bring water to a boil at 70-80°C in a pot, then turn off the heat. Place the chicken bag in the water and let it steep for about 10 minutes, or add extra heat until cooked through.
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17. (Chicken Breast Variation) Flake the cooked chicken.
    🕒 20:35
18. (Chicken Breast Variation) Mix the flaked chicken breast into the basic Panzanella, and add red wine vinegar to taste and olive oil to taste. This is the key! Skin is optional. Canned tuna or mackerel can also be used as a substitute (drain the liquid).
    🕒 20:51