Classic Panzanella Salad
Origin of the recipe
Panzanella is a Tuscan vegetable salad made with stale or dried-out bread. It's an ancient dish of Italian peasants. Peasants would soak stale bread in water and vinegar, add olive oil, and readily available seasonings such as onions, garlic, and herbs. Initially, it didn't include tomatoes—they only arrived in Europe after the discovery of America. Over time, tomatoes and other vegetables, and sometimes cheese, were added to the salad.
What do you need for cooking?
Ingredients
-
Tomatoes
-
Cucumber
-
Ciabatta
-
Red onion
-
Garlic
-
Wine vinegar
-
Olive oil
-
Basil leaves
-
Ground red pepper
-
Ground black pepper
-
Sugar
-
Salt
Kitchen utensils
- Baking tray
- Baking paper
- Cutting board
- deep bowl
Panzanella is a traditional Italian salad with crispy bread crumbs, juicy tomatoes, cucumbers, and aromatic herbs. It's perfect for a summer lunch, bursting with fresh vegetables and vibrant flavors.
Step-by-step recipe
Step 1:
Cut the ciabatta into small cubes, place on a baking sheet lined with paper and drizzle with two tablespoons of olive oil.
Step 2:
Place the baking sheet with bread in the oven at 180 degrees for 12-15 minutes.
Step 3:
In a deep bowl, mix 4 tablespoons of olive oil, 3 tablespoons of wine vinegar, salt, sugar, garlic, black and red peppers.
Step 4:
Cut the tomatoes into wedges.
Step 5:
Cut the cucumbers and red onion into small half-rings. Partially peel the cucumbers beforehand and add basil leaves.
Step 6:
Place the chopped vegetables in a bowl and mix.
Step 7:
Let the bread cool from the oven. Add it to the bowl with the vegetables and sauce. Gently mix.
Cooking tips
Before serving, the dish should be refrigerated for at least an hour; otherwise, the bread will remain tough and the flavor will be diminished. The salad bowl can be refrigerated overnight. Serve garnished with fresh or dried basil.
See also:
Classic recipes
