A delicious Italian salad, the panzanella

In summer, when the sun is beating down, I like to eat salads. I make them in a large salad bowl and we only eat that.
Panzanella is a very old Tuscan salad. Composed of available products, it gives pride of place to stale bread mixed with cucumbers, red onions, tomatoes, olive oil and basil. It’s a delight!

In my version, I like to use French toast. It is soaked in tomato juice and olive oil but retains its crispiness.
I added delicious olives nocellara del belice.

Panzanella:

1 loaf of bread (leavened)
2 large beefsteak tomatoes
1 noa cucumber
1 small red onion
olives (nocella del belice)
olive oil
wine vinegar
salt pepper
basil

Preheat the oven to 180°C.

Roughly chop the bread and drizzle with olive oil.
Leave to brown for about ten minutes.

Put the pieces of bread in a bowl.
Put the cut tomatoes on it as well as the rendered juice.
Drizzle with two tablespoons of vinegar and three of oil.
Salt and pepper.
To mix together.

Add the sliced ​​cucumber and the minced onion.
Leave everything to rest for 30 to 45 minutes.

Arrange the olives and basil.
Another drizzle of olive oil and it’s ready!

To finish: if you like, you can also add anchovy fillets to make a panzanella marinara.


If you want a more authentic panzanella, use dry bread moistened under running water.

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