Pairs well with Panzanella
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Panzanella
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A timeless and sustainable salad that showcases the delicious combination of stale bread, ripe tomatoes, and fresh basil. Originating from the Middle Ages, this dish is a fantastic way to use up stale bread and tomatoes that are almost past their peak.
00:15:00 total
Serves 4
easy
Cold Starter / Salad
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👅
Ingredients
- stale bread - 1/4 loaf (1/4 loaf)
- olive oil - watch the video to see (for drizzling and 1 tbsp)
- salt - watch the video to see (to taste)
- ripe tomatoes - 600 g (600 g (1 lb 5 oz), preferably a mixture of varieties)
- red onion - 1/2 (1/2, thinly sliced)
- red wine vinegar - 1 tbsp (1 tbsp)
- fresh basil - 1/2 bunch (1/2 bunch, leaves torn)
- garlic clove - 1 (1, finely grated)
- freshly ground black pepper - watch the video to see (to taste)
Instructions
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Prepare the Bread: Tear the stale bread into bite-sized pieces and place them in a bowl. Drizzle generously with olive oil and season with a pinch of salt. Spread the bread on a baking tray and bake for 10–12 minutes, or until golden brown and thoroughly toasted. Remove from the oven and set aside to cool.
- Prepare the Tomatoes: Slice the tomatoes into a variety of sizes and shapes for texture. Season the tomatoes with salt and let them sit for 10 minutes to draw out some of their juices.
- Make the Dressing: In a large bowl, finely grate the garlic clove and add the sliced red onion. Pour in the tomato juices, red wine vinegar, a pinch of salt, and some freshly ground black pepper. Mix well to ensure the garlic is evenly distributed, then whisk in 1 tbsp of olive oil while stirring.
- Combine and Serve: Add the tomatoes to the bowl, along with the torn basil leaves and the cooled toasted bread. Toss everything together until the bread is well coated with the dressing. Transfer the salad to a serving platter and finish with an extra drizzle of olive oil and a few more fresh basil leaves.
