“Panzanella” – a summer Italian salad with bread, which was known back in the Middle Ages. However, before the beginning of the twentieth century, he prepared exclusively from onions seasoned with vinegar, oil and served on a slice of toast. Only nowadays in this simple salad began to add tomatoes. But the highlight of the classic Panzanella not at all in tomatoes and not in onions, but in stale bread, softened in fragrant dressing. Therefore, to prepare this salad, take high-quality, most beloved bread and enjoy the rich taste such a simple dish, as the cheerful Italians do.
Recipe author – Valerie Bertinelli – American actress
Time: 35 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 5 tbsp. diced bread crusted (approximately half a round loaf with a diameter of 17 cm.)
- 6 mid-season tomatoes, cut into pieces of 1.5 – 2 cm., core cut
- 6 tbsp. l olive oil
- 3 tbsp. l sherry vinegar
- 1/4 Art. red onion, sliced in thin half rings
- 1 tbsp. basil leaves torn to pieces
Recipes with similar ingredients: tomatoes, white bread, sherry vinegar, basil
Recipe preparation:
- Preheat the oven to 160 ° C. Single-layer bread cubes spread on a baking sheet with sides. Dry them for 10 – 15 minutes. Cool.
- Meanwhile, put the tomatoes in a colander and mix them with 1 hour. l salt. Leave on for 20 minutes to drain excess juice.
- Combine olive oil and vinegar in a large bowl with a whisk. Pour crackers, tomatoes, onions, basil and mix well. Salt, pepper to taste and serve immediately.
