Panzanella - classic Italian salad with bread

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Panzanella - classic Italian salad with bread Panzanella - classic Italian salad with bread Panzanella - classic Italian salad with bread

Panzanella is a popular Italian salad of vegetables and bread, which is usually served in the summer. For salad, take stale bread or fresh bread, but slightly baked on the grill. Depending on the recipe, for salad, bread is moistened with water, olive oil or a sauce prepared in advance, then mixed with vegetables, for example, with ripe tomatoes. Pieces of bread are soaked in the resulting salad juice. In most recipes, in addition to tomatoes, it is proposed to add other vegetables to the panzanella: cucumbers, onions, celery, olives and greens. After cooking, Panzanella is advised to leave in the refrigerator so that the salad is infused and tastes even better. A bit of history ... Panzanella was born in the kitchen of poor Italian peasants. Usually in village houses, bread was baked once a week, and stale bread had to be disposed of somehow. With the advent of heat, this salad became the main food for the peasants.

Servings
3

Ingredients

bread
4-6 slices
Tomatoes
1 large pcs
red bell pepper
1 pcs
red onion
1 pcs
wine vinegar
1 tbsp
olive oil
taste
Salt
taste
ground black pepper
taste
Italian herbs are fresh
taste
garlic
taste

Directions

Panzanella - classic Italian salad with bread step 1
As I said, bread should be either hardened or dried. You can leave slices of bread on a plate overnight without covering, they will dry out overnight. But I could not wait to try the salad, and the bread was only fresh, so I cut it into slices, cut the crust and tossed it into the toaster. You can bake the pieces in the oven at 180C for about 15 minutes by sprinkling them with olive oil. It will be even tastier!
Panzanella - classic Italian salad with bread step 2
Pull all seeds and juice from a tomato into a bowl, leaving only the pulp. You can do this with a spoon, but to be honest it’s more convenient with your hands). The flesh cut into small pieces.
Panzanella - classic Italian salad with bread step 3
Add olive oil, salt and dry Italian herbs to the juice from the tomatoes. Cut bread into medium cubes.
Dip them in a fragrant tomato-olive mixture, mix by hand and let the bread soak.
Panzanella - classic Italian salad with bread step 4
Meanwhile, cut the red bell pepper into small strips.
Panzanella - classic Italian salad with bread step 5
Chop the onion finely in half rings. You can of course take other varieties of onions, onions or white, but it is red that suits this salad very well.
Panzanella - classic Italian salad with bread step 6
We will prepare a dressing, for this we mix in a bowl olive oil, wine vinegar, dried herbs, salt and pepper. If you have fresh herbs, for example basil, add it to the dressing too, unfortunately, I did not find any fresh herbs today. Black olives would perfectly fit here, and you can add one clove of garlic. This time I did not want to overload the salad and try it in its simplest form. In the future, I will experiment with various additions.
Panzanella - classic Italian salad with bread step 7
So, the last stage: mix in a bowl all the vegetables that you chopped, put the wet pieces of bread and add the dressing, gently mix with your hands. Of course, it’s better to send the salad in the refrigerator for at least half an hour so that it is insisted, but honestly, it will be difficult to do this, because it is so deliciously fragrant) Bon appetit!
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