Easy Panzanella Recipe

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wulkan
Издатель
⭐️ Get Recipe: https://theplantbasedschool.com/panzanella/

Panzanella is a rustic Italian bread salad. Simple ingredients are combined in a classic Italian fashion to create something extraordinary.

Born out of necessity from “cucina povera,” or peasant cuisine, the original Panzanella recipe features day-old crusty bread, ripe tomatoes, crunchy cucumber, and zesty red onions.

⭐️ Ingredients
½ pound (220 grams) stale crusty bread with a compact crumb*. Add more or less bread to taste.
1 pound (450 grams) tomatoes chopped
1 cucumber chopped
1 red onion thinly sliced
8 lettuce leaves optional, chopped
15 basil leaves

CONDIMENTS
4 tablespoons (55 grams) extra virgin olive oil
4 tablespoons (60 grams) vinegar + 2 for soaking the bread
1 teaspoon sea salt or more to taste
⅛ teaspoon black pepper

SOAK BREAD: Break ½ pound stale crusty bread into big chunks and add them to a bowl. Cover them with water and 2 tablespoons of vinegar.
Soak until soft. Depending on how dry it is and the type of bread, it can take 5 to 15 minutes. Don’t let the bread soak too long, or it’ll get mushy

CUT THE VEGGIES: Cut 1 pound of tomatoes into wedges, 1 cucumber into half-moons, 1 red onion into thin slices, and 8 lettuce leaves into bite-size pieces.
Add to a large mixing bowl.

ADD BREAD: With your hands, squeeze the water from the bread, break it into bite-sized chunks, and add it to the vegetables.
Some bread pieces should be harder than others, and the crust should retain some bite.

SEASON THE SALAD: Season the ingredients with about 4 tablespoons extra virgin olive oil, 4 tablespoons vinegar, 1 teaspoon sea salt, and ⅛ teaspoon black pepper. Most of the seasoning should hit the bread first.
Add 15 basil leaves, toss well, and set aside at room temperature for about 15 minutes before serving.

❤️ Nico & Louise
#italianrecipes #italianfood
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