Panzanella, (Tuscan bread and tomato salad)
A classic Panzanella. A Tuscan bread and tomato salad that makes you believe the summer is here, even if it's in the middle of winter.
Ingredients
- 2 slices stale sourdough bread Or any other pieces of white bread that lay around in your bread box.
- 9 / 250 ounce / gram tomatoes You can use any kind, as long as you'r striving for the best quality.
- 1 glove garlic minced.
- 1/2 small red onion sliced and possibly soaked in ice cold water.
- 1 pcs bell pepper grilled
- 1 handfull basil leaves roughly chopped
- 3-4 tablespoon extra virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1 small dollop dijon mustard How much is a small dollop? I'm not sure. Maybe half a teaspoon?
Optional ingredients
- 3-4 pcs anchovies In oil, of course.
- 1-2 tablespoon capers
Instructions
- Cut tomatoes in half and place them in a strainer or colander over a bowl. Season with 1 teaspoon sea salt and toss to get everything coated. Let the tomatoes drain for at least 15 minutes.
- Rip the bread into pieces and roast them in the oven at 350°/180°C for about 10 minutes. They should be crisp and firm and just slightly browned.
- Grill the bell pepper and cut it into slices. Cut the red onion into thin slices and soak them in ice cold water if you want to reduce the pungency.
- Add garlic, vinegar, some of the drained tomato juice, olive oil and mustard in a bowl and whisk to a homogeny dressing
- Put bread, vegetables, dressing, and basil in a large bowl. Wash your hands properly and mix everything thoroughly. Wait a few minutes before serving to allow the bread to absorb some of the dressing.
Tried this recipe?Let us know how it was!