Panzanella with artichokes and tomatoes
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A stunning summer Italian salad, Panzanella consists of slices of stale bread, ripe, juicy vegetables, and dressing. Traditionally, Panzanella in Italy was made only with onions, seasoned with oil and vinegar, and served on toasted bread. But today, this salad is unimaginable without sweet, ripe tomatoes and basil. Other vegetables are also added, complementing the salad with a variety of flavor combinations. Dip the crusty bread into the dressing and the salad juices and enjoy the rich flavor of this simple dish.
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.
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:
- 3 cups whole wheat bread, cut into 4cm cubes.
- 300g frozen artichoke hearts, thawed (about 2 cups)
- 2/3 cup olive oil, plus a little extra for frying
- 0.5 tsp salt and a little more for croutons
- 0.5 tsp ground black pepper and a little more for croutons
- 3 large ripe tomatoes, cut into wedges (about 1 kg)
- 1 cup pitted black olives, halved
- 3/4 cup chopped basil leaves (about 1 bunch)
- 1/4 cup white wine vinegar
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Recipes with similar ingredients: whole grain bread, tomatoes, Artichokes, olives, wine vinegar, basil
Cooking the dish according to the recipe:
- Place a grill pan over medium-high heat or preheat an outdoor grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes for 6 minutes, until golden brown, turning every 2-3 minutes. Transfer the cooked bread and artichokes to a large bowl.
- Add the tomatoes, olives, and basil to the same bowl and toss to combine. In a small bowl, combine the olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss and serve immediately.
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