Panzanella – Tomato and Bread Salad
2018-08-16- Cuisine: Italian
- Course: Appetizer, Side dish
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- Servings: 2
Panzanella is an Italian salad, more precisely from Tuscany, made mainly with stale bread and tomatoes.
It used to be a summer salad but nowadays we have tomatoes all year round and, instead of stale bread, we can use fresh bread, cut into cubes and grilled (croutons).
Although it is quite a simple salad, it is really vibrant, flavourful and enjoyable to eat.
PS: remember to do it ahead of the serving to allow the tomato juices to blend with the vinaigrette and soak slightly the bread.
I personally like to keep the bread pieces a little crunchy and not too soggy.
Ingredients
- 2 big handful of grilled bite-size bread cubes (ciabatta, sourdough, pain de campagne...)
- 2 large tomatoes cut into bite-size cubes or 2 handful of cherry tomatoes, halved
- 2 spring onions or 1 shallot, thinly sliced
- Few sprigs of parsley and/or basil, shredded
- 1 tbsp of white wine vinegar
- 2 or 3 tbsp of olive oil
- Salt & pepper, to taste
Method
Step 1
Mix all the ingredients together, taste and adjust the seasonings if needed then leave to rest for about half an hour before serving.
Step 2
Tip: before grilling the bread cubes, drizzle and sprinkle them with some olive oil and garlic powder.
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