Recipe: Panzanella

This is a great recipe for the summer because it’s not really cooking, it can be served cold, and it takes very minimal effort to make. Basically a dressed up bread salad and while I feel like it’s usually an appetizer dish, in the summer paired some fruit it could easily be a whole meal especially if you use really hearty bread (I used a thick seed-filled sourdough), this would pair really well with a nice piece of grilled fish or meat for a BBQ or cookout also.

Panzanella

AuthorMabDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 1 kg cherry tomatoes, halved
 300 g day old bread, torn into pieces
 100 ml olive oil
 50 ml red wine vinegar
 1 shallot, minced
 100 g black olives, halved
 basil, parmesan cheese, for topping

Directions
1

Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

2

In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.

3

Spoon the panzanella onto a serving plate and top with the remaining basil.

Adapted from BBC Good Food

Ingredients

Ingredients
 1 kg cherry tomatoes, halved
 300 g day old bread, torn into pieces
 100 ml olive oil
 50 ml red wine vinegar
 1 shallot, minced
 100 g black olives, halved
 basil, parmesan cheese, for topping

Directions

Directions
1

Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

2

In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.

3

Spoon the panzanella onto a serving plate and top with the remaining basil.

Panzanella

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