Panzanella is of Tuscan heritage and made up of soaked stale bread, tomatoes and onions. I love tomatoes so this salad is exactly to my taste! This is my version of a Panzanella salad! The idea, however, stays the same.
It is the perfect summer salad and side to any dish! And I love that you can make your own croutons, using the stale bread in the bread bin rather than throwing it away. Add some capers or olives and garnish with pomegranate pearls for extra deliciousness!!
1 Punnet mixed tomatoes, sliced
1/2 Red onion, thinly sliced
Croutons (Recipe below)
1/2 Cucumber, sliced or cubed
Fresh basil, leaves only
Fresh mint, leaves only
Salad dressing (Recipe below)
How to do it
Arrange all ingredients except herbs and dressing together on a platter. Garnish with the basil & mint. Serve the dressing separately.
Croutons (Recipe may be halved)
1 Loaf bread (preferably stale bread)
1/3 C Olive oil
2 Tbs Garlic powder
Fresh parsley, chopped
Preheat the oven to 180 degrees. Line a tray with baking paper. Cut bread into cubes or break the bread into pieces. Drizzle with the olive oil and season with the garlic powder, salt & pepper. Scatter onto baking tray, place into the oven and bake for about 30 minutes, turning halfway.
Remove from the oven, cool and garnish with the chopped parsley.
1/4 C Balsamic vinegar
1 C Olive oil
1/2 Garlic clove, crushed
1/2 Tsp tomato sauce
1/2 Tsp Dijon mustard
1 Tbs Brown sugar
1/2 Tsp Salt
Add all ingredients to a small jar, place the lid on and shake well to mix all ingredients together. Set aside for about 20 minutes before using. Shake well before use.
This dressing will keep well in the fridge.