Panzanella
This easy, traditional Italian Panzanella salad is a great salad to make in advance and is an unusual addition to most barbeques.
Equipment
- salad servers
Ingredients
- 1 ciabatta or rustic baguette
- 500 g cherry tomatoes
- 4 spring onions
- a handful of basil
- olive oil
- balsamic vinegar
- salt and pepper
Instructions
- Cut the ciabatta in half lengthways and toast in the oven until it just starts to brown. Take it out and cut the loaf into small cubes, about 1.5 cm wide, and place the cubes in a bowl.
- Halve the cherry tomatoes (quarter large ones) and add to the bowl. Make sure you add any juice released while cutting the tomatoes to the bowl too.
- Finely chop the spring onions and basil and add it to the bowl.
- Drizzle liberally with olive oil and with balsamic vinegar. Season with salt and pepper and mix well.
- Allow the salad to sit for at least four hours, stirring occasionally to see that the bread and tomatoes are starting to soak up the seasoning. The aim is to serve the salad before the bread goes soggy. Taste test before serving and add more olive oil, vinegar, salt and pepper as desired.
Notes
The panzanella tastes and looks best if you can get a variety of heirloom tomatoes in different colours. If you can't get cherry tomatoes, use normal tomatoes chopped into small pieces. Make sure you catch the juice and add it to the salad.
Nutrition
Serving: 1gCalories: 141.98kcalCarbohydrates: 29.33gProtein: 5.49gFat: 0.47gSaturated Fat: 0.24gSodium: 283.46mgPotassium: 152.81mgFiber: 1.21gSugar: 1.7gVitamin A: 365.44IUVitamin C: 15.38mgCalcium: 11.2mgIron: 0.51mg
Have you tried this recipe?Let us know how it was!