SaladSide DishLunch

Panzanella Salad

Name: Panzanella Salad
Prep time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 250 g crusty bread stale, torn into 1-inch pieces; 450 g tomato chopped into 1-inch pieces; 1 stk. cucumber peeled, seeded, and chopped; 0,5 stk. red onion thinly sliced; 0,25 kop fresh basil chopped; 2 spsk. red wine vinegar; 3 spsk. extra virgin olive oil; 1 fed garlic minced; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground

This refreshing Tuscan bread salad combines ripe summer tomatoes with crisp cucumber, red onion, and fresh basil. Stale bread soaks up a tangy vinaigrette, creating a delightful texture and flavor.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 296 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gcrusty bread, stale, torn into 1-inch pieces
450 gtomato, chopped into 1-inch pieces
1 stk.cucumber, peeled, seeded, and chopped
0,5 stk.red onion, thinly sliced
0,25 kopfresh basil, chopped

dressing

2 spsk.red wine vinegar
3 spsk.extra virgin olive oil
1 fedgarlic, minced
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

Udstyr

whisk · knife · small bowl · cutting board · large bowl

Fremgangsmåde

Trin for trin

1
In a large bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
Ca. 5 min.
Kokkens note: Slicing the red onion very thinly will help it mellow in the dressing.
2
Add the torn bread pieces to the bowl with the vegetables.
Ca. 1 min.
Kokkens note: Stale bread works best as it holds its shape when soaked.
3
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, minced garlic, salt, and black pepper to create the dressing.
Ca. 2 min.
Kokkens note: Taste the dressing and adjust seasonings if needed.
4
Pour the dressing over the bread and vegetable mixture.
Ca. 1 min.
5
Gently toss everything together until the bread is coated and begins to absorb the dressing.
Ca. 1 min.
6
Stir in the chopped fresh basil.
Ca. 1 min.
7
Let the salad rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the flavors to meld and the bread to soften.
Ca. 30 min.
Kokkens note: This resting period is crucial for the bread to properly soak up the dressing.
8
Serve immediately and enjoy this fresh summer salad.

Pr. portion

Næringsindhold

70%Score

Kalorier: 295,6kcal
Protein: 7,9g
Kulhydrat: 41,2g
Fedt: 11,4g
Kostfibre: 3,8g
Sukker: 6,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftover panzanella in an airtight container in the refrigerator.