Panzanella is an appetizer from Italian cuisine of stale bread, infused with sliced tomato, seasoned with basil and vinaigrette. Panzanella is originally from the regions of Tuscany and Umbria. The name is believed to be a portmanteau of “pane”, Italian for bread, and “zanella”, a deep plate in which it is served. Panzanella was based on onions, not tomatoes, until the 20th century.
Preperation: 15 minutes
Quantity: 2 persons
7.5 g of basil
1 ciabatta (or a baguette)
1 tablespoon of olive oil
1 red onion
350 g of tomatoes
Start by turning on the oven. If you have a grill stand, use it. Cut the ciabatta into chunks and place them on a baking dish in the oven. With hot air it takes a little longer for the bread to become crispy then with a grill.
Cut the tomatoes in half and remove the crown. Then cut the half tomatoes into quarters. Place these in a large bowl. Then cut the cucumber into cubes. Add the cucumber to the large bowl.
Peel the red onion and cut it in half. Then cut very thin slices so that you get half moons. Then also put the red onion in the bowl.
Now take the basil and pick the leaves. Add them to taste to the salad. Pour a generous splash of olive oil over it. The quality of the products determine the taste of this dish. Sprinkle some more salt on top and mix well.
Divide the salad between the plates and garnish with the roasted ciabatta.
Enjoy your meal!
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Instructional video of this recipe on youtube: