SaladSide DishLunch

Panzanella Salad

Name: Panzanella Salad
Prep time: 20 min
Total time: 50 min
Yield: 4 porties
Cuisine: italian
Ingredients: 250 g crusty bread stale, torn into 1-inch pieces; 450 g tomato chopped into 1-inch pieces; 1 st cucumber peeled, seeded, and chopped; 0,5 st red onion thinly sliced; 0,25 kopje fresh basil chopped; 2 el red wine vinegar; 3 el extra virgin olive oil; 1 teentje garlic minced; 0,5 tl salt; 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 296 kcal

Vegetarisch

Allergeneninformatie: kan gluten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gcrusty bread, stale, torn into 1-inch pieces
450 gtomato, chopped into 1-inch pieces
1 stcucumber, peeled, seeded, and chopped
0,5 stred onion, thinly sliced
0,25 kopjefresh basil, chopped

dressing

2 elred wine vinegar
3 elextra virgin olive oil
1 teentjegarlic, minced
0,5 tlsalt
0,25 tlblack pepper, freshly ground

Keukengerei

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

De bereidingswijze

Stap voor stap

1
In a large bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: Taste the dressing and adjust seasonings if needed.
4
Pour the dressing over the bread and vegetable mixture.
Ongeveer 1 min
5
Gently toss everything together until the bread is coated and begins to absorb the dressing.
Ongeveer 1 min
6
Stir in the chopped fresh basil.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: This resting period is crucial for the bread to properly soak up the dressing.
8
Serve immediately and enjoy this fresh summer salad.

Per portie

Voedingswaarden

70%Score

Calorieën: 295,6kcal
Eiwit: 7,9g
Koolhydraten: 41,2g
Vet: 11,4g
Vezels: 3,8g
Suiker: 6,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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