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Panzanella – Tomato and Bread Salad

2018-08-16
  • 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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