Panzanella
KronJäst- 4 servings
- 30 min
- 1 hour 30 minutes
A wonderful Italian salad that makes the best use of slightly stale bread. It’s important to let the bread sit and soak for at least 1 hour, but preferably a whole day. Bread and tomatoes form the base, which can then be enhanced with cucumber, olives, and more. The perfect summer salad to serve with a piece of grilled fish or veal shank.
3/5
570 VotesHere's how:
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1
Break or cut the bread into large pieces. Place them in a bowl and add vinegar, olive oil, and capers. Grate garlic over the mixture and stir well. Cover the bowl and let it marinate for at least 1 hour.
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2
Cut the tomatoes into "chunky" pieces and place them on a tray. Sprinkle with sugar and 1/2 teaspoon of salt, and let them sit for about 15 minutes.
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3
Peel and slice the red onion very thinly. If necessary, peel the cucumber, cut it in half, and cut it into large pieces. Tear the basil.
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4
Add the tomatoes to the bowl with the bread (drain any liquid from the tomatoes). Add the rest of the ingredients and mix everything together thoroughly. Season well with salt and pepper.
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5
Drizzle with extra olive oil. Top with olives.
Tip!
- If you like anchovies, they can be a tasty addition.
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 150 g (3–4 slices) semi-dry country bread, sourdough, or baguette
- 30 g (3 tbsp) red wine vinegar
- 90 g (1 dl) olive oil + extra for serving
- 1 small clove of garlic
- 5 g (2 tbsp) capers
- 500 g (about 5) tomatoes
- 1/2 teaspoon granulated sugar
- 5 g (1 tsp) salt
- 100 g (1) red onion
- 200 g (1/2) cucumber
- 1 pot of fresh basil
- 2 krm freshly ground black pepper
Garnish
- 40 g (1 dl) black olives, preferably Taggiasca
The recipe comes from
kronjast.se
