Tuscan Panzanella Salad | Refreshing summer classic

Name: Tuscan Panzanella Salad | Refreshing summer classic
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 100 g bread, at least one day old; 200 g ripe tomatoes; 50 g peeled red onion; 50 ml red wine vinegar; 100 ml olive oil + 1 tbsp olive oil for seasoning; 8–10 basil leaves; freshly ground pepper; salt

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20 min

Under an hour

Roman Vaněk

Tradiční toskánský chlebový salát Panzanella je skvělým způsobem, jak využít starší chléb a proměnit ho v osvěžující letní jídlo plné chuti zralých rajčat, čerstvé bazalky a voňavého dresinku. V tomto receptu navíc obohacený o sušená rajčata naložená v oleji pro ještě intenzivnější chuťový zážitek.

Preparation method

Preheat the oven to 180 °C and prepare a small baking sheet. Tear the bread into smaller pieces, place them on the baking sheet, season with salt, and drizzle with two tablespoons of olive oil. Transfer to the preheated oven for 10 minutes or until the bread is completely toasted. Allow to cool after baking.

Meanwhile, chop the tomatoes into various-sized pieces and place them in a bowl. Season generously with salt, mix well, and let them release their juices for 10 minutes.

In a separate bowl, add the finely sliced red onion, minced garlic clove, red wine vinegar, a pinch of salt, and pepper. Pour in the juice from the chopped tomatoes and the remaining olive oil, and mix everything together.