Panzanella Salad
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.
Forkinによるオリジナルレシピ
- 合計時間
- 50 分
- 人数
- 4
- 難易度
- 簡単
- 1人分
- 296 kcal
アレルゲン情報： グルテン、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 250 gcrusty bread, stale, torn into 1-inch pieces
- 450 gtomato, chopped into 1-inch pieces
- 1 個cucumber, peeled, seeded, and chopped
- 0.5 個red onion, thinly sliced
- 0.25 カップfresh basil, chopped
dressing
- 2 大さじred wine vinegar
- 3 大さじextra virgin olive oil
- 1 片garlic, minced
- 0.5 小さじsalt
- 0.25 小さじblack pepper, freshly ground
調理器具
whisk · knife · small bowl · cutting board · large bowl
作り方
手順
- 1
In a large bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約2 分
調理のヒント： Taste the dressing and adjust seasonings if needed.
- 4
Pour the dressing over the bread and vegetable mixture.
約1 分
- 5
Gently toss everything together until the bread is coated and begins to absorb the dressing.
約1 分
- 6
Stir in the chopped fresh basil.
約1 分
- 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.
約30 分
調理のヒント： This resting period is crucial for the bread to properly soak up the dressing.
- 8
Serve immediately and enjoy this fresh summer salad.
1人分
栄養情報
- カロリー
- 295.6kcal
- たんぱく質
- 7.9g
- 炭水化物
- 41.2g
- 脂質
- 11.4g
- 食物繊維
- 3.8g
- 糖類
- 6.3g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store any leftover panzanella in an airtight container in the refrigerator.