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.
1
Break the bread into small pieces and dry them in the Hotpoint-Ariston oven.
- French baguette: 200 g
2
Chop the tomatoes coarsely, mince the onion.
- Tomatoes: 200 g
- Onion: 50 g
3
Mix olive oil with wine vinegar, salt, and pepper for the dressing.
- 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.
- Tomatoes: 200 g
- Onion: 50 g
- Green salad leaves: 100 g
- Basil leaves: to taste
5
Place the salad on a plate and drizzle with dressing.
- Olive oil: 100 ml
- Wine vinegar: 1 tablespoon
