Let me tell you about Panzanella, it’s an honest to goodness Italian classic that’s incredibly delightful in its simplicity. Panzanella is a bread and tomato salad that’s as fresh as a summer’s morning. It’s traditionally served in Italy during the hot summer months but can be great anytime of the year. A light and refreshing burst of dynamic flavors in a plate, this dish is perfect to bring to all your potlucks, picnics and Sunday dinners. Trust me, kids love it, adults adore it, you’ll be the life of the party with it! This hearty salad hits all the right spots, melding together crunchy bread, juicy tomatoes, and a light vinaigrette for that perfect tangy note.
When it comes to preparation, it’s neat! Under 30 minutes, yup, you heard me right! It goes a little something like this:
- Prep time: 15 minutes
- Cook time: 10 minutes (for the bread to soak up all the goodness)
- Total time: 25 minutes
- Servings: 6 servings
- Yield: 1 bowl of wholesome Panzanella
But let me not hold you back any longer, let’s dive in!
Ingredients & Equipment You’ll Need
Alright peeps, ready to hustle? Here are the goods you gonna need:
- 5 cups of stale bread, cubed
- 2 cups of fresh tomatoes, diced
- 1 medium onion, sliced
- 1 cucumber, peeled and diced
- �� cup of extra virgin olive oil
- �� cup of red wine vinegar
- Salt and pepper to taste
And as for the gear:
- A large mixing bowl
- A chopping board and a sharp knife
How To Make Panzanella
Now, let’s get into the nitty gritty of actually making this baby!
- First things first, you want to take your stale bread and dice it into small cubes. Stale bread’s best here because it soaks up the dressing.
- Toss these cubes into a large mixing bowl. Now, add your chopped tomatoes, onions, and cucumbers.
- It’s time to whip up the vinaigrette. Pour the olive oil and red wine vinegar together, add some salt and pepper. Mix ’em up real good.
- Pour that beautiful concoction on the bread and veggies. Mix it all up until you’re sure the bread is soaking up all those flavors.
- Now, just let it sit. Go grab a glass of wine, or clean up your work station. In about 10 minutes, it’ll be ready to serve.
Tips For The Best Results
- Use fresh, ripe tomatoes. They give out more juice and that’s key in this recipe.
- Go for crusty, artisan bread. It holds up better in the salad.
Storage Tips
- This salad is best eaten fresh. But if you need to save it, make sure it’s in an airtight container in the fridge.
Frequently Asked Questions
Q: Can I use another type of bread?
A: Definitely, but you want to stick to a solid, crusty type. Avoid anything too soft or fluffy. It can get soggy.
Q: I want to make it the night before, is that okay?
A: Sure thing! Just add the vinaigrette before you serve, not in the night.
Q: Any other veggies that could work well?
A: Yeah! Bell peppers or arugula could add a nice twist.
Q: Can I use balsamic vinegar instead of red wine vinegar?
A: Absolutely. The taste will be a bit sweeter but it should still be delicious!
Nutritional Facts of Panzanella
Each serving includes:
- Calories: 220kcal
- Fat: 12g
- Sodium: 340mg
- Potassium: 300mg
- Fiber: 2.5g
- Sugar: 5g
In conclusion, Panzanella is a fantastic, versatile salad that’s not only easy to prepare but packs a solid punch of flavours. It’s a great way to use up stale bread and overripe tomatoes. What’s more, you can get creative with it. Add a bit of chicken or mozzarella cheese to make it a wholesome meal! So, grab your chopping board, and let’s get cooking!
0 Comments