Pancanella salad
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Easy
Let it brew
This simple yet stunningly delicious salad hails from sunny Italy - the perfect summer snack. The main secret of the panzanella recipe is tomatoes: choose the juiciest and ripe ones .
See all recipes category Salad 
5
Recipe "Pantsanella salad"
Ingredients for 2-3 servings
tomatoes
250 g
basil
20 g
olive oil
60 ml
red onion
1 middle head
red wine vinegar
40 ml
stale white bread
300g
salt
to taste
Step 1/5
Cut the bread into pieces about 5 cm wide. Ciabatta or any other bread with a relatively strong crumb is ideal for panzanella.
Step 2/5
Pour cold water mixed with vinegar into a deep dish and place pieces of bread there. Leave for 20-30 minutes.
Step 3/5
Cut the tomatoes into large wedges, the onions into thin half rings, tear the basil leaves with your hands.
Step 4/5
Remove the bread from the acetic water and squeeze with your hands, trying not to damage the crumb.
Step 5/5
Combine tomatoes, onions, basil and bread, salt and pepper to taste and season with olive oil.
Ingredients for 2-3 servings
tomatoes
250 g
basil
20 g
olive oil
60 ml
red onion
1 middle head
red wine vinegar
40 ml
stale white bread
300g
salt
to taste
Nutritional value per 100 g
Calories
168 kcal
Proteins
3 g
Fats
8 g
Carbohydrates
21 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
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