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.
Yields8 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
31-inch thick slices of rustic Italian country bread
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.
2
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.
3
Drizzle a couple of tablespoons of cold water over the staled bread. Toss well with your hands to moisten the bread.
4
Add the dressing, the tomatoes, cucumber, celery, and onion. Continue to toss with your hands until well incorporated.
5
Turn salad out onto a platter or shallow bowl. Garnish with the basil and serve immediately.
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.
2
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.
3
Drizzle a couple of tablespoons of cold water over the staled bread. Toss well with your hands to moisten the bread.
4
Add the dressing, the tomatoes, cucumber, celery, and onion. Continue to toss with your hands until well incorporated.
5
Turn salad out onto a platter or shallow bowl. Garnish with the basil and serve immediately.
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