Panzanella is a simple Italian bread salad, one of those recipes that always surprises. The ingredients are so basic, yet the results so wonderful. The next time you're faced with a slightly stale loaf of Italian bread or a plethora of tomatoes of any variety, this is the dish.
Remove the crusts from the bread and tear the bread into 1/2inch (1 cm) (You should have about 5 cups (1.25 L) of bread). Place on a baking sheet. Place in a preheated 325° F (150°C) oven for about 8-10 minutes until it’s dried out. Let cool and transfer to a large bowl.
In a small bowl, combine the red wine vinegar with the salt. Stir until the salt is dissolved. Whisk in the olive oil. Season with pepper and set aside.
Drizzle a couple of tablespoons of cold water over the staled bread. Toss well with your hands to moisten the bread.
Add the dressing, the tomatoes, cucumber, celery, and onion. Continue to toss with your hands until well incorporated.
Turn salad out onto a platter or shallow bowl. Garnish with the basil and serve immediately.
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Ingredients
Directions
Remove the crusts from the bread and tear the bread into 1/2inch (1 cm) (You should have about 5 cups (1.25 L) of bread). Place on a baking sheet. Place in a preheated 325° F (150°C) oven for about 8-10 minutes until it’s dried out. Let cool and transfer to a large bowl.
In a small bowl, combine the red wine vinegar with the salt. Stir until the salt is dissolved. Whisk in the olive oil. Season with pepper and set aside.
Drizzle a couple of tablespoons of cold water over the staled bread. Toss well with your hands to moisten the bread.
Add the dressing, the tomatoes, cucumber, celery, and onion. Continue to toss with your hands until well incorporated.
Turn salad out onto a platter or shallow bowl. Garnish with the basil and serve immediately.
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