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Are you sorry to throw away leftover bread? At the same time you can’t think of how to use it? If you answered yes to these questions, then today’s recipe will definitely hit the right note. We’ll reveal how to prepare the luxurious bread salad panzanella.
Tuscan treat you won’t get tired of
This refreshing summer salad, which you make from just a few basic ingredients, originates in Tuscany. In various variations it appears practically throughout Italy. The very first person to mention it in the 16th century was the poet and artist Bronzino. Today Italians serve it as a main course and as a delicious side dish.
Each family has its best recipe
Recipes for panzanella salad are passed down from generation to generation in Italy. Each family will also insist that their panzanella is definitely the best. It’s worth trying several versions and then making at home the one that appeals to you most.
To make homemade panzanella at least a little closer to the Italian one, it’s good to choose different types of sweet sun‑ripened tomatoes, fresh herbs and quality extra virgin olive oil.
What you need: different types of ripe tomatoes, at least a day‑old loaf (ideally ciabatta), a few leaves of fresh basil, a red onion, garlic, extra virgin olive oil, salt, pepper, wine vinegar, sugar (or honey), green onion and other herbs for garnishing
You can make great use of leftover bread!
How to do it?
- Preheat the oven to 200 °C. Tear or cut the bread into smaller pieces. Spread the pieces on baking paper and bake in the oven for at least 15 minutes. Meanwhile dice half a red onion into small cubes and let it soften in olive oil. Add one crushed clove of garlic to the onion in the pan and let it fry for a few minutes.
- Slice the other half of the onion thinly. Prepare a larger bowl, put the sliced onion into it and add washed, diced tomatoes. Salt, pepper and wait until the tomatoes release their juice. Meanwhile chop (or tear) the basil and other herbs and don’t forget the green onion, which will garnish the salad.
- Prepare a bowl (ideally a mason jar), into which pour about a tablespoon of olive oil, add salt, a little pepper, sugar or honey and wine vinegar.
- If the sugar won’t dissolve, you can add a little hot water. Mix everything thoroughly.
- Take the toasted pieces of bread out of the oven, toss them into the pan with the sautéed onion and garlic and let the flavors combine. Mix the sautéed bread with the tomatoes and onion, add the herbs and green onion and drizzle with the prepared dressing. Serve the salad on a deep plate or in a bowl and dig in immediately. If you leave it to stand, the bread will „drink up“ the dressing and lose its crispness.
Our tip: You can also mix olives, peppers, celery stalks, capers or anchovies into the salad.
Panzanella is a salad you won’t get tired of easily. We in the editorial office literally can’t get enough of it and we look forward to your reaction once you prepare this treat at home.
