Panzanella with Tomatoes, Cucumber, and Toasted Bread
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Source: https://recipheon.com/en/recipes/snacks/panzanella-with-tomatoes-cucumber-and-toasted-bread
About this recipe
This light panzanella combines stale bread with juicy tomatoes, crisp cucumber, red onion, and a basil vinaigrette for a quick lunch, dinner, or party snack. The toasted bread cubes absorb the olive oil, vinegar, and vegetable juices, giving every bite plenty of flavor. It is an easy way to use up bread and make a fresh salad with very little cooking. A brief rest softens the bread slightly while leaving it pleasantly chewy.
Ingredients
Servings: 4
Salad
250 g stale bread, preferably a country-style loaf or ciabatta
500 g ripe tomatoes
1 medium pickling cucumber (about 200 g)
1 small red onion
1 garlic clove
Dressing
4 tablespoons olive oil
2 tablespoons wine vinegar or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
For Serving
additional fresh basil, for garnish
Steps
Cut the bread into 2–3 cm cubes. Spread them on a baking sheet and bake at 200°C for 8–10 minutes, until dry and lightly golden. Set aside to cool.
Cut the tomatoes into large dice, slice the cucumber into half-moons, and thinly slice the red onion. Press the garlic through a garlic press or chop it very finely.
In a large bowl, whisk together the olive oil, vinegar, garlic, salt, pepper, and chopped basil. Taste and add a little more salt or vinegar if needed.
Add the tomatoes, cucumber, and onion to the dressing and toss gently. Add the toasted bread and toss again so it absorbs some of the vegetable juices.
Leave the salad at room temperature for 10 minutes so the flavors can meld while the bread remains pleasantly chewy.
Transfer the panzanella to a platter or individual bowls, garnish with basil leaves, and serve right away.
Estimated nutrition
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