Classic Panzanella Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4 - 6

Panzanella is a summer Italian bread salad that has been around since the Middle Ages. However, until the early 20th century, it was made exclusively with onions dressed with vinegar and oil and served on a slice of toast. Only in modern times have tomatoes been added to this simple salad. But the essence of a classic Panzanella lies not in the tomatoes or onions, but in the stale bread softened by the aromatic dressing. So, to prepare this salad, use high-quality, your favorite bread and enjoy the rich flavor of this simple dish, just like the joyful Italians do.

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:

5 cups crusty bread, cubed (about half a 7-inch round loaf)
6 medium-ripening tomatoes, cut into 1.5–2 cm pieces, core removed
6 tbsp. l. olive oil
3 tbsp sherry vinegar
1/4 cup red onion, thinly sliced into half rings
1 cup basil leaves, torn into pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, white bread, sherry vinegar, basil

Cooking the dish according to the recipe:

Preheat oven to 160°C. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast them for 10–15 minutes. Cool.
Meanwhile, place the tomatoes in a colander and toss them with 1 teaspoon of salt. Let them sit for 20 minutes to allow the excess juice to drain.

In a large bowl, whisk together the olive oil and vinegar. Add the breadcrumbs, tomatoes, onion, and basil and mix well. Season with salt and pepper to taste and serve immediately.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Salads / Salads with bread / Italian cuisine

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