Time: 30 min.
Complexity: easily
Servings: 4

Panzanella is a simple yet incredibly delicious Italian summer salad. Sweet ripe tomatoes, crisp, aromatic onions, a tangy olive oil and vinegar dressing, and pieces of stale bread soaked in the dressing and vegetable juices—that's all the ingredients for a refreshing salad that's perfect for a hot summer day. Serving your panzanella in tomato bowls is a unique way to add a touch of class. These bowls can also be served as a vegetable side dish with meat dishes.

Ingredients:

• 4 large non-hybrid tomato different colors, approximately 1.3 kg.
• Half a red onion, sliced ​​into thin half rings
• 3 tablespoons red wine vinegar, divided, plus more as needed
• 1/4 cup garlic-flavored olive oil, plus more as needed
• 120 g thin grissini sticks, broken into 1 cm pieces.

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

tomatoes, red onion, wine vinegar, white bread

We recommend

Preparation:

Step 1
• Cut off the top 0.5 cm of each tomato and set aside the cut-off cap. Using a serrated knife, cut out the inner membrane without piercing the tomato. Scrape out the membranes and seeds with a spoon and place in a sieve set over a bowl. Season the hollowed tomatoes and their membranes with salt and pepper.
Step 2
• Place the onions in a small bowl and pour 2 tablespoons of vinegar over them. Add a pinch of salt and let them sit for 10 minutes to soften the flavor. In a bowl, whisk together 1 tablespoon of vinegar, garlic oil, and 1/4 cup of tomato liquid from the membranes. Season with salt and pepper.
Step 3
• Coarsely chop the tomato membranes and place in a bowl. Add the drained onion and grissini pieces. Drizzle with the dressing and toss well. Season with salt and pepper as needed, adding more oil, tomato juice, or vinegar to ensure even moistening. Fill each tomato with 1/4 of the filling and top with the cut off lids. Refrigerate until serving.

Votes: 1