Panzanella salad: easy and light Italian recipe

Make the traditional Italian Panzanella salad with stale bread, fresh tomatoes and vinaigrette. A light and tasty recipe

Discover authentic Panzanella salad, a refreshing Italian recipe made with stale bread, fresh vegetables and a simple vinaigrette

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:40

Interval: 00:10

TOOLS

1 bowl(s), 1 cutting board(s), 1 baking dish(s) (optional), 1 glass jar(s) with lid, 1 mandolin (optional), 1 mandolin (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Stale bread ingredients:

– 100 g of ciabatta bread (or focaccia)

Vegetable ingredients:

– 1 small red onion(s), cut into thin slices

– 150 g of cherry tomatoes

– 1/2 unit Japanese cucumber, peeled and sliced

– basil to taste

Vinaigrette ingredients:

– 1 spoon(s) of white wine vinegar

– 3 tablespoons of extra virgin olive oil

– salt to taste

– pepper to taste

Ingredients TO COMPLETE:

– extra virgin olive oil to taste

– black peppercorns to taste

– fresh Minas cheese to be enjoyed in pieces (or ricotta)

– basil to taste (leaves)

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. If necessary, preheat the oven to 180°C to dry the bread slightly before slicing it (see preparation).

PREPARATION:

Preparation of stale bread (optional):

1. Make sure the bread is stale and firm.
2. If necessary, adjust the oven:
   • Place the WHOLE bread in a preheated oven at 180°C for 5-10 minutes to dry slightly.
   • This prevents it from drying out too much or losing its structure when cut.
   • Remove from the oven and let cool completely.

Reserve bread for the Assembly:

1. Cut the bread into medium pieces (about 2 cm).
2. Leave the ready pieces in a bowl to dress them with the vinaigrette just before serving.

Preparation of vegetables:

1. Peel the red onion and cut it into thin slices.
2. Soak onion in ice water for 5-10 minutes or until ready to assemble.
3. Wash the tomatoes and cut them in half.
4. Slice the cucumber(s) using a mandolin.
5. Wash the basil leaves well, dry them and set them aside.

Vinaigrette:

1. In a saucepan with a lid, mix the extra virgin olive oil, white wine vinegar, salt and pepper.
2. Cover and shake well to emulsify.
3. Taste and adjust seasoning if necessary.

Assembling the Panzanella Salad:

1. In the bowl containing the pieces of stale bread, add the sliced ​​and drained tomato(s), the cucumber(s) and the onion(s).
2. Tear the basil leaves and add them to the mixture. Leave a few leaves intact for finishing.
3. Mix gently to prevent the bread from falling apart.
4. Add the vinaigrette and mix gently so that all the ingredients absorb the dressing.
5. Let the salad rest in the refrigerator for at least 10 minutes before serving to let the flavors blend.

FINALIZATION AND ASSEMBLY:

1. Download the panzanella salad on a serving plate or bowl.
2. Spread pieces of white cheese or fresh ricotta over the salad.
3. Garnish with extra fresh basil leaves for a finishing touch.
4. Serve immediately to preserve the crunchy texture of the vegetables.
5. Finish with a drizzle of extra virgin olive oil and a pinch of freshly ground black pepper.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.