Recipes
Panzanella Salad
Italian Classic. Quick, refreshing, fresh. Nothing more you can ask for in a salad.
Ingredients list:
- Stale bread
- 4 large tomatoes
- Handful of cherry tomatoes
- Bunch of picked basil leaves
- 1/2 red onion
- 1 garlic clove (grated)
- Vinegar (I used balsamic)
- Salt
- Pepper
- A lot of very good extra virgin olive oil
Directions:
Difficulty: Easy
Feeds: 4 people
Cooking time: 20 minutes
- Prepare the Croutons: Cut the stale bread into cubes. Drizzle generously with extra virgin olive oil and season with salt and pepper. Toast in a preheated oven at 180°C for 10–12 minutes, until golden and crisp. Set aside to cool.
- Soften the Onion: Thinly slice the red onion and place in a bowl. Add vinegar and a pinch of salt, then let sit for 30 minutes to mellow the sharpness. Strain and reserve the vinegar.
- Prep the Tomatoes: Cut the large tomatoes into rough chunks and set aside. Keep the cherry tomatoes whole or halved, depending on size.
- Prepare the Basil: Tear the basil leaves from the stems, keeping the leaves whole for maximum aroma.
- Assemble the Salad: In a large bowl, combine the chopped tomatoes, cherry tomatoes, basil leaves, softened red onions, grated garlic and toasted croutons.
- Dress Generously: Add plenty of extra virgin olive oil, season with salt and pepper, and pour in the reserved onion vinegar to taste.
- Toss & Serve: Toss everything well until evenly coated. Serve immediately while the croutons still have some crunch.
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