Italian Bread Salad Panzanella
Directions in a bowl combine the tomatoes cucumber onion garlic and basil.
Italian bread salad panzanella. Brush both sides of sliced bread with olive oil and toast for 4 5 minutes or until golden. Panzanella needs a good half hour or up to four hours for the bread to absorb the tomato juices and for the flavors of all the vegetables to mingle. Spread the cubed bread evenly over a baking. Toss the bread cubes with the olive oil to evenly coat.
Add the bread cubes and toss with the vinaigrette. Add to the salad and gently toss. 2 tablespoons white wine vinegar or red wine vinegar. 1 small shallot minced about 2 tablespoons 2 medium cloves garlic minced about 2 teaspoons 12 teaspoon dijon mustard.
Its definitely not soggy but nicely chewy. Spoon half of the tomato mixture over the bread. Layer the remaining. Toss the cubes with extra virgin olive oil and salt and pepper.
How to make sumer panzanella bread salad start by cutting the baguette into cubes. Drizzle with the 12 cup olive oil and the 3 tblsps vinegar season with salt and pepper and toss well. Toss together the garbanzo beans tomatoes peppers onion. Panzanella is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes.
In a large bowl mix the tomatoes cucumber red pepper yellow pepper red onion basil and capers. 34 pound 340g ciabatta or rustic sourdough bread cut into 1 12inch cubes about 6 cups bread cubes 10 tablespoons 150ml extra virgin olive oil divided. Season liberally with salt and pepper. Sprinkle with salt and toss again.
Cut or rip bread into 1 inch cubes. What is panzanella salad. Drain the bread squeeze out excess water and crumble the bread into a salad bowl. Mix together the vinegar garlic salt pepper and olive oil.
Place half of the bread in a wide shallow bowl. Alternately broil on a middle rack for 2 3 minutes watching carefully as to not burn bread. Bake them in a 3500 oven for 10 minutes until they are crispy. Preheat oven to 350 degrees f 175 degrees c.
I find theres a sweet spot with every batch where the bread has softened but still has a little crunch near the crust. Panzanella is a simple peasant dish which is popular in italy using the bounty of tomatoes during the summer and stale bread which is almost a staple in any italian kitchen.