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With stale bread, onions and tomatoes, the Panzanella or sometimes called panmolle is a Tuscan style salad. The salad is great for summer lunches and even as a snack. It also acts as a showstopper at parties, so make sure to serve this at your next dinner party.
It’s tangy from the tomatoes, crunchy from the beard and cheesy from well, the cheese. You can oven dry the bread or leave out at room temperature overnight to get the same result.
You’ll Need
3 cups of bread
6 tablespoons olive oil
1/2 tsp of salt
800 g of tomatoes
120g of cheese
1 onion
3 garlic cloves
1/2 tbsp of dried oregano
2 tsp of chili flakes
Sprinkle of black pepper
1/4 cup of basil leaves
2 tbsp of vinegar
Instructions
1. Cut the bread in about 2 cm cubes.
2. Grate the cheese. Thinly slice the onion, grate the garlic and tear the basil.
3. Preheat the oven to 210 degrees Celsius.
4. Spread the bread onto a rimmed baking sheet and toss with oil to coat and a dash of salt.
5. Bake for ten minutes. Set aside and allow to cool.
6. Cube tomatoes into and add to a large bowl. Combine the grated cheese, sliced onions, garlic, 1 tablespoon vinegar, oregano, remaining salt and the red pepper flakes. Toss gently and set aside.
7. In another bowl, mix in the remaining 1 tablespoon vinegar black pepper. While stirring constantly, gently drizzle in the rest of the olive oil until the mixture is thickened.
8. Finally whisk in the basil.
9. To complete, add bread cubes to the tomatoes and stir well.
10. Allow it to rest and sit at room temperature anywhere from thirty minutes to four hours.
