Panzanella. Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
Panzanella at its core is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the “filler” to. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. You can cook Panzanella using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Panzanella
- Prepare of The best tomatoes you can buy.
- You need of Cucumber.
- It’s of Basil.
- Prepare of Stale ciabatta bread.
- You need of for the dressing.
- You need of Olive oil 3 parts.
- It’s of Red wine vinegar 1 part.
- You need of Dijon mustard (opt).
- You need of Chilli flakes (opt).
- Prepare of Salt and pepper.
Panzanella is an Italian tomato and bread salad, popular in Tuscany and other parts of central Italy. Panzanella is a Tuscan chopped salad, made with tomatoes and bread. It’s perfect for summer, but is. Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf.
Panzanella step by step
- Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper..
- Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife..
- Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like.
- Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss..
- You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel..
How do you stop it being bland or soggy - or do you have a better recipe for bread past its best? But panzanella is more than just another tomato salad with some croutons - give everything about a Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and. Panzanella salad is a Tuscan style salad made of fresh tomatoes, day old or stale bread cubes, onions and sometimes basil. It often includes cucumbers and is dressed with a zesty olive oil based dressing. Panzanella is an Italian bread salad.