Panzanella salad: easy Italian recipe with bread at dawn

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

Discover the authentic panzanella salad, an Italian refreshing recipe made with bread at dawn, fresh vegetables and a simple vinaigrette

Enter for 2 people.

Classic (no restriction), vegetarian

Preparation: 00:40

Interval: 00:10

Tools

1 bowl (s), 1 border (s), 1 pan (s) (optional), 1 pot with lid, 1 mandolin (optional), 1 mandolin (optional)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Dawn bread ingredients:

– 100 g of ciabatta bread (or focus)

Plant ingredients:

– 1 unit (s) small purple onions, cut into thin slices

– 150 g cherry tomatoes

– 1/2 unit (s) Japanese cucumber, peeled (s) and slices (s)

– Basil to taste

Vinaigrette ingredients:

– 1 tablespoon of white wine vinegar

– 3 tablespoons of extra virgin olive oil

– Go up to taste

– Pepe to taste

Ingredients to finish:

– extra virgin olive oil to taste

– black wheat pepper to taste

– Fresh mines Cheese to Tomme in pieces (or ricotta)

– Basil to taste (leaves)

Pre-repair:

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

PREPARATION:

Preparation of bread at dawn (optional):

1. Make sure the bread is Dawn and Fermo.
2. If necessary, oven adjustment:
   • Bake the whole bread in the preheated oven 180oc for 5-10 minutes to dry slightly.
   • This prevents you from drying out too much or losing the structure when cut.
   • Remove from the oven and let it cool completely.

Book the bread for the assembly:

1. Cut the bread into medium pieces (about 2 cm).
2. Leave the pieces ready in a bowl to be seasoned with vinaigrette only when needed

Plant preparation:

1. Peel the purple onions and cut it into thin slices.
2. Dip the onion in icy water for 5-10 minutes or until the assembly.
3. Wash the tomatoes) and cut them in half.
4. Slice the cucumbers with the help of a mandolin.
5. Wash the basil leaves, dry and set aside.

Vinaigrette:

1. In a pot with a lid, mix extra virgin olive oil, white wine vinegar, salt and pepper.
2. Cover and shake well to emulsion.
3. Demonstrate and adjust spices if necessary.

Assembly Panzanella salad:

1. In the bowl where the pieces of bread at dawn are located, add the tomatoes, the cucumbers and the onions in slices and drainage.
2. Snatch the basil leaves and add to the mixture. Leave some whole sheets to finish.
3. Mix gently to prevent the bread that they will crumble.
4. Add the vinaigrette and mix gently so that all the ingredients absorb La Spezia.
5. Leave the salad to rest in the refrigerator for at least 10 minutes before serving so that the flavors integrate.

Finishing and assembly:

1. Transfer Panzanella salad for a plate or a serving bowl.
2. Distribute pieces of white cheese or fresh ricotta over the salad.
3. Decorate with extra fresh basil leaves for a final touch.
4. Serve immediately to preserve the crunchy consistency of the vegetables.
5. It ends with an extra virgin olive oil and a pinch of black pepper in the earth’s grain.

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

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

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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.