This Italian bread salad is a delicious Mediterranean salad from Tuscany that is perfect as a simple appetizer or side dish in summer!
Panzanella
200 g bread or ciabatta or other leftover bread
1 red onion cut into fine rings
350 g tomatoes diced or halved
200 g cucumbers diced or sliced
1green bell pepper cored, seeded and diced
1 tbsp capers
3 tbsp olives variety of your choice
2 tbsp chopped parsley optional
2 tbsp chopped basil + some whole leaves for garnish
Vinaigrette
4 tbsp olive oil
2 tbsp balsamic vinegar
½ tsp agave syrup or maple syrup
½ tbsp dried Italian herbs
salt and pepper to taste
To garnish (optional)
mozzarella
pine nuts
Method
Cut the bread into pieces and toast them in a pan with a little oil over medium heat until crispy
Mix together all the ingredients for the vinaigrette and add some salt and pepper to taste
Chop the vegetables and put them in a large bowl along with the capers, olives, chopped parsley and basil. Then add the toasted bread pieces and vinaigrette and mix gently to combine. Allow the salad to rest in your pantry for at least 30 minutes.
Meanwhile, toast the pine nuts briefly in a pan without adding oil, stirring often, until golden-brown. Then remove and set aside.
Mix the salad again and garnish with mozzarella, toasted pine nuts and fresh basil.
Enjoy!
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