Appetite for summer
Panzanella: This recipe for an Italian bread salad is the perfect way to use up leftovers
Aromatic, crispy and fresh at the same time – Panzanella is a true all-rounder.
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Panzanella is the perfect way to use leftover bread. This recipe for Italian bread salad is quick to prepare, delicious and makes you feel like summer.
All you need to prepare the specialty is a pan, high-quality virgin olive oil, Italian herbs and a salad bowl. In Italy, leftover ciabatta, pane sciocco – simple wheat bread – or pane pugliese – a fine wheat sourdough bread are traditionally used as stale bread. But the dish can also be ideally prepared with heartier, dark varieties. Just choose the variety you have on hand – only good things can come from it. The best thing: the finished bread salad is on the table in just 15 minutes. Since panzanella only fully develops its aroma after a while of steeping, it is advisable to prepare the bread salad a few hours before consumption.
Recipe for Panzanella – classic bread salad from Tuscany
Ingredients for two to four servings (starter or side dish)
- 1 ciabatta (preferably a little hardened) or an alternative type of bread
- 500 g cherry tomatoes
- 1 cucumber
- 1 red onion
- 3 cloves of garlic
- 1 handful of rocket or baby spinach
- fresh basil
- 50 ml virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp sugar
- 3 tsp dried Italian herbs
- Salt pepper
- 80g grated Parmesan cheese
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preparation
- Cut the ciabatta into cubes.
- Prepare the vegetables: wash the cherry tomatoes and cucumber, halve the cherry tomatoes, peel the cucumber, then dice. Peel onion and garlic. Cut the onion into rings and finely chop the garlic. Wash and drain the rocket. Rinse the basil and shake dry.
- Mix three to four tablespoons of olive oil with balsamic vinegar, garlic, Italian herbs and sugar. Then add the remaining vegetables and basil. Stir and season with salt and pepper. To let go.
- Heat one to two tablespoons of olive oil in a pan. Roast the ciabatta over medium heat, turning it over.
- Add the hot bread to the vegetables and mix well. Finally, fold in the arugula.
- Serve with shaved Parmesan.
Tip: The longer the salad sits, the better it tastes.
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