Panzanella, Tuscan Bread Salad

Name: Panzanella, Tuscan Bread Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 portions
Ingredients: 300 g ciabatta; 500 g tomatoes; 200 g salad cucumbers; 1 pc red onion; basil; 60 ml extra virgin olive oil; 30 ml red wine vinegar; 1 pc garlic; salt; black pepper

Jakub SýkoraSaladItalian Cuisine x se líbilo

Panzanella is a Tuscan bread salad where stale ciabatta soaks up the juice of ripe tomatoes and becomes the star of the bowl. Crisp bread cubes meet cucumber, sharp red onion and the scent of fresh basil. A dressing of olive oil and red wine vinegar pulls it all together. The salad is served chilled as a light summer antipasti.

Příprava: 25min

Vaření: 0min

CELKOVÝ ČAS: 25min

Step by step process

Prepare the bread

1
For panzanella, cut the ciabatta into cubes about 2 cm across. A day-old, stale loaf works best, because it soaks up the juices well and does not turn soggy.
2
Toast the bread cubes dry in a hot pan for 4 to 5 minutes until golden, so they are crisp outside and soft inside. Then let them cool.

Vegetables and dressing

3
Cut the tomatoes into larger pieces, peel the cucumber and slice it into half-moons, and slice the red onion thinly. Lightly salt the tomatoes so they release their juice.
4
Whisk the olive oil with the wine vinegar and pressed garlic, then season with salt and pepper. The dressing should be fresh and noticeably tangy, because the bread will mellow it.

Toss and serve

5
In a bowl, combine the cooled bread with the tomatoes, cucumber and onion, pour over the dressing along with the tomato juices, and toss gently.
6
Let the salad rest in the fridge for 15 to 20 minutes so the flavors meld and the bread softens. Before serving, garnish with torn basil and serve chilled.