Panzanella Salad with Fresh Vegetables
4 servings
15 minutes
Panzanella salad is the embodiment of Italian simplicity and flavor. Historically, this salad was created by Tuscan peasants to avoid wasting yesterday's bread by turning it into a fragrant and hearty dish. In this version of the salad, fresh vegetables – fennel, sweet pepper, tomatoes, cucumbers, and avocado – create a juicy, crunchy texture while parsley adds freshness. Lemon juice and olive oil give the dish a bright tanginess and silky richness. Panzanella is the perfect summer salad that pairs well with meat or fish or can be served as a standalone dish. It is fresh, nutritious, and can adorn any table with its rich palette of flavors and colors.
1
Soak dry bread in warm water for 5-10 minutes, then squeeze it well.
- Stale white bread: 1 piece
2
Wash, peel, and dice all vegetables, place them in a bowl, add salt, pepper, crumbled soaked bread, chopped parsley, lemon juice, and olive oil. Instead of onion, leeks can be used.
- Fennel: 1 piece
- Bell pepper: 1 piece
- Onion: 1 head
- Celeriac: 1 piece
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
- Parsley leaves: 1 bunch
- Avocado: 1 piece
- Stale white bread: 1 piece
- Olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Mix everything and serve at the table
