Panzanella with basil
4 servings
80 minutes
Panzanella with basil is a traditional Italian salad from Tuscany. Originally, this recipe was a way to use stale bread, but today it has become a refined dish of Mediterranean cuisine. Panzanella combines crispy ciabatta soaked in the aromas of olive oil and vinegar, juicy tomatoes, tangy red onion, and fresh basil. The taste of the dish is a harmony of sweet ripe tomatoes, a slight acidity from wine vinegar, and the richness of olive oil. It is eaten chilled, making it an ideal option for summer dinners and picnics. Panzanella is served as a standalone salad or as a side dish to meat or fish. It evokes a sense of freshness and lightness, awakening memories of sunny Italy and its leisurely dinners on terraces.
1
Place pieces of bread (about 5 cm wide) in a large container and soak in cold water for 10 minutes. After 10 minutes, remove the bread, squeeze it by hand, and drizzle with oil. Place on a baking sheet with paper and dry in the oven at 220 degrees (3-4 minutes).
- Ciabatta: 500 g
- Olive oil: 4 tablespoons
2
Cut the tomatoes into large wedges, the onion into rings, and tear the basil by hand. Add to the bowl with the bread. Mix well.
- Tomatoes: 5 piece
- Red onion: 1 piece
- Basil: 1 bunch
3
Pour with oil. Place in the refrigerator for 30-60 minutes to let the bread soak. Add vinegar, salt, and pepper when serving.
- Olive oil: 4 tablespoons
- Wine vinegar: to taste
- Salt: to taste
- Ground black pepper: to taste
