Panzanella is the simplest and most deliciously delicious summer Italian salad. Sweet ripe tomatoes, crispy fragrant onions, tart dressing of olive oil and vinegar and slices stale bread, which is soaked in dressing and vegetable juices, – that’s the whole basic set for a refreshing salad, which, like it will be impossible by the way on a hot summer day. Decorate your panzanella Original serving in tomato bowls. These bowls can be served and as a vegetable side dish for meat dishes. one serving: (4 total) Calories 244, total fat 15 g, saturated fats, proteins 5 g, carbohydrates 24 g, fiber, mg, cholesterol mg., натрий мг., сахар г. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (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:
- 4 large non-hybrid tomatoes of different colors, approximately 1.3 kg
- Half a red onion, sliced in thin half rings
- 3 tbsp. l red wine vinegar, divide + a little over the need
- 1/4 Art. garlic flavored olive oil + a little bit over the need
- 120 gr. thin sticks of grissini, broken into pieces of 1 cm.
Recipes with similar ingredients: tomatoes, red onions, wine vinegar, white bread
Recipe preparation:
- Cut 0.5 cm on top of each tomato and set aside cut off cap. Use a serrated knife to cut the inner membrane without piercing the tomato. Scoop with a spoon membranes and seeds and place on a sieve mounted above a bowl. Hollow tomatoes and their membranes, salt and pepper.
- Put the onions in a small bowl and pour 2 tbsp. l vinegar. Add a pinch of salt and leave for 10 minutes to make onion taste softer. In a bowl, mix with a whisk 1 tbsp. l vinegar, garlic oil and 1/4 Art. tomato fluid from under the membranes. Salt and pepper.
- Coarsely chop the membranes of tomatoes and put in a bowl. Add onion, previously draining the marinade from it, and pieces of grissini. Pour on dressing and mix well. Of necessity salt, pepper, add more oil, tomato liquid or vinegar so that the whole mixture is evenly moistened. Fill each Tomato 1/4 of the filling and cover with cut lids. Refrigerate before serving.
