Panzanella

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

This summer Italian salad comes together in minutes. While you're toasting the bread cubes, chop the tomatoes, red onion, and basil. Add the cooled croutons and capers and dress the salad with olive oil and red wine vinegar. With minimal ingredients, you'll enjoy a whole bouquet of vibrant flavors, especially when the tomatoes release their wonderful juices into the dressing and soak up the bread. This panzanella can be served as a filling appetizer on its own.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg chopped tomatoes
1 cup torn basil
2/3 cup olive oil
1/4 cup capers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, tomatoes, red onion, wine vinegar, basil, capers

Cooking the dish according to the recipe:

Place 8 cups of crusty bread cubes on a baking sheet, spread them in a single layer and bake at 200°C for 8-10 minutes; let cool.
Transfer the bread to a bowl and add 1 kg of chopped tomatoes, thinly sliced 1/2 red onion, 1 cup of torn basil, 2/3 cup of olive oil, and 1/4 cup each of capers and red wine vinegar. Season with salt and pepper and toss gently.

Categories:

recipe / Simple and quick recipes / Quick snacks / Summer dishes / Salads / Salads with bread / Food Network - recipes / Italian cuisine