Panzanella Salad

4 servings

25 minutes

Panzanella salad is a vibrant embodiment of Tuscan culinary tradition, born in poor rural homes where every crumb of bread mattered. This salad surprises with the harmony of simple ingredients: crispy baguette pieces soak up the juices of ripe tomatoes, while the freshness of basil and green lettuce fills the dish with summer lightness. The slight acidity of wine vinegar combined with delicate olive oil adds depth to the flavor, transforming a modest set of ingredients into a gastronomic delight. Panzanella is perfect for a light dinner or picnic, bringing a Mediterranean atmosphere to the meal. It’s not just a salad — it’s a journey to sunny Italy, where every bite is infused with traditions and warmth of its cuisine.

Energy value per serving

• Calories: 374.3
• Proteins: 4.5g
• Fats: 26.6g
• Carbohydrates: 29.7g

Ingredients

• Tomatoes: 200 g
• French baguette: 200 g
• Onion: 50 g
• Green salad: 100 g
• Olive oil: 100 ml
• Wine vinegar: 1 tbsp
• Basil leaves: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Break the bread into small pieces and dry them in the Hotpoint-Ariston oven.

   Required ingredients:

   • French baguette: 200 g

2. Chop the tomatoes coarsely, mince the onion.

   Required ingredients:

   • Tomatoes: 200 g
   • Onion: 50 g

3. Mix olive oil with wine vinegar, salt, and pepper for the dressing.

   Required ingredients:

   • Olive oil: 100 ml
   • Wine vinegar: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. In a large bowl, mix tomatoes, onion, hand-torn salad leaves, and basil.

   Required ingredients:

   • Tomatoes: 200 g
   • Onion: 50 g
   • Green salad: 100 g
   • Basil leaves:  to taste

5. Place the salad on a plate and drizzle with dressing.

   Required ingredients:

   • Olive oil: 100 ml
   • Wine vinegar: 1 tablespoon