Summer Bread Salad
4 servings
30 minutes
Summer bread salad is a classic dish of Italian cuisine inspired by the Tuscan tradition of panzanella. It embodies the harmony of fresh seasonal vegetables and the rich aroma of crispy bread. A refreshing marinade made from champagne vinegar, mustard, and herbs adds zest to the vegetables, while ciabatta soaked in juices becomes soft and flavorful. The salad pairs perfectly with summer meals and can be served as a standalone dish or as an accompaniment to grilled meat. It's not just food; it's a true gastronomic symphony where each note—from sweet cherry tomatoes to fragrant herbs—plays its unique role.
1
In a small bowl, mix vinegar and finely chopped shallot. Let it sit for a while until the onion softens.
- Champagne Vinegar: 3 tablespoons
- Shallots: 1 piece
2
Boil the beans in salted boiling water for 2 minutes and quickly transfer to ice water.
- Green beans: 250 g
3
In the same water, add chopped zucchini and boil for 3 minutes, then transfer to ice water.
- Young zucchini: 500 g
4
In a large bowl, mix chopped beans, zucchini, halved cherry tomatoes, and diced cucumbers.
- Green beans: 250 g
- Young zucchini: 500 g
- Cherry tomatoes: 500 g
- English cucumbers: 1 piece
5
Add mustard, herbs, 1 teaspoon of salt, and pepper to the shallots in a bowl. Then add 0.25 cup of olive oil and mix well. Pour over the vegetables, mix, and let marinate for 1 hour.
- Dijon mustard: 2 tablespoons
- Grainy mustard: 2 tablespoons
- Crushed basil leaves: 0.3 glass
- Chopped parsley: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.3 glass
6
Preheat the oven to 180 degrees.
7
Cut the ciabatta into small cubes and place them on a baking sheet. Drizzle with the remaining oil and mix. Bake in the oven until golden brown for about 20 minutes, stirring occasionally.
- Ciabatta: 230 g
- Extra virgin olive oil: 0.3 glass
8
Add croutons to the salad, mix, and let it sit for 1 hour until the bread softens.
- Ciabatta: 230 g