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10 minutes
4 peopleAbout this dish
A bread salad of homemade croutons, cucumber, cherry tomatoes, red onion and basil, dressed with balsamic vinegar, garlic and olive oil. Panzanella comes from Tuscany, where it was a way to use stale bread. The traditional version soaks the bread until soft; here the bread is crisped into croutons, which keeps more texture. It is best in summer, when tomatoes are ripe.
Ingredients
Preparation
Prepare the homemade bread croutons. Tear the country bread into small pieces of about 3 to 4 cm.
Heat a drizzle of olive oil in a pan over medium heat. Add the bread pieces. Cook for 5 minutes, stirring, until golden. Add the grated garlic and continue cooking for 2 more minutes.
Wash and cut the cherry tomatoes in half.
Wash and cut the cucumber into cubes.
Peel and thinly slice the red onion.
In a large bowl, mix the cherry tomatoes, cucumber, red onion and croutons. Season with a drizzle of olive oil, the balsamic vinegar, salt and pepper.
Serve the panzanella in a deep plate. Add a few fresh basil leaves if you have some. It's ready!
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