Bread Salad
4 servings
15 minutes
Bread salad, known in Italy as Panzanella, is a summer culinary masterpiece born in the Tuscany region. Originally it served as a way to utilize yesterday's bread, turning it into a flavorful and rich dish. Toasted bread absorbs the freshness of cucumbers, the juiciness of tomatoes, and the rich aroma of basil, creating an amazing combination of textures and flavors. Wine vinegar adds a sharp tanginess while olive oil softens the flavor balance. This salad is perfect as a standalone dish or as a side to meat or fish. Panzanella embodies Italian gastronomic philosophy: simple ingredients transformed into an exquisite treat.
1
Cut the bread into cubes with a side of 1 cm.
- Rye bread: 4 pieces
2
Cut the pepper into four parts, remove the seeds, trim the white inner membranes and skin, and dice into medium cubes.
- Sweet pepper (capsicum): 1 piece
3
Peel the cucumber and tomatoes, remove the seeds from the tomatoes. Cut the cucumbers, tomatoes, and onion into medium cubes.
- Cucumbers: 0.5 piece
- Tomatoes: 2 pieces
- Red onion: 0.5 head
4
Cut the basil leaves into thin strips.
- Basil: to taste
5
Fry the bread cubes in olive oil until golden.
- Olive oil: 0.5 tablespoon
6
Mix all chopped ingredients with hot bread. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Serve seasoned with wine vinegar. You can add a little olive oil.
- Red wine vinegar: 1 teaspoon
- Olive oil: 0.5 tablespoon
