Panzenella
Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. This salad is great with a chilled glass of Prosecco and lots of sunshine. To make the best version of this salad use dried(not stale) bread.
Yield: 4 serves
Materials
- 1 Kg fresh juicy tomatoes large
- 1 medium cucumber
- 100 gms small mild olives
- 1 medium onion sliced
- 100 gms sun dried tomatoes and their oil
- oregano chopped
- parsley chopped
- 2 garlic cloves finely chopped
- 2 tbsp vinegar
- A pinch of sugar
- Salt and pepper
- 1 loaf Italian cibatta or French baguette torn into pieces
Instructions
- Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.
- Stir in all the remaining ingredients except the bread, and taste for seasoning.
- Add some lemon juice if you want a more tart salad.
- Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.
- Immediately before serving, tear the bread into small pieces and stir into the salad.
