Salad "A la panzanella"
3 servings
40 minutes
The 'Panzanella' salad is an Italian-inspired interpretation of the classic Tuscan dish. Originally, panzanella was a way to use yesterday's bread, revived by juicy tomatoes and fragrant herbs. In this version of the classic, pickled sweet peppers, arugula, and a hint of heat from chili are added, creating a rich flavor palette. Crunchy rye bread absorbs the aromas of vinegar and olive oil, turning into tender soaked pieces, while fresh vegetables provide a balance of juiciness and freshness. This salad is perfect as a standalone dish for a light dinner or as a side to grilled meat. The secret to its flavor lies in the simplicity and harmony of the ingredients that together create a true symphony of Mediterranean aromas.
1
Preheat the oven to 200 degrees.
2
Cut the bread into 2 cm cubes and bake in the oven until golden brown for 10-15 minutes, turning occasionally. Drizzle the toasted bread with vinegar.
- Rye bread: 3 pieces
- Sherry vinegar: 2 tablespoons
3
Drain the brine from the pickled sweet red pepper, rinse it well, and cut each pod into four pieces.
- Marinated bell pepper: 320 g
4
Cut the tomatoes into pieces. Chop the chili pepper into squares after removing the seeds.
- Tomatoes: 4 pieces
- Red chili pepper: 1 piece
5
Cut half a cucumber lengthwise, remove the seeds, and slice it into 1 cm thick pieces.
- Cucumbers: 0.5 piece
6
Chop green onions and basil leaves.
- Green onion tops (scallion greens): 4 pieces
- Basil: 2 stems
7
Combine all ingredients except the bread, season with pepper, and dress with olive oil.
- Freshly ground black pepper: pinch
- Olive oil: 1 tablespoon
8
Add bread cubes, mix everything, and let the salad sit for 15 minutes for the bread to soak in the dressing.
- Rye bread: 3 pieces