Panzanella recipe

Panzanella Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Panzanella is a classic Italian bread salad that bursts with flavors and textures. This recipe brings together the freshness of ripe tomatoes, crunchy cucumbers, and fragrant basil, all tossed with chunks of crusty bread. The combination of tangy vinegar and olive oil dressing adds a delightful zing to the dish. Perfect for summer, this Panzanella recipe is a refreshing and satisfying meal on its own or as a side dish at any gathering.

Keywords: Panzanella, Italian, bread salad, tomatoes, basil

Panzanella recipe details

Panzanella recipe, recipe Rating: 4.3
Number of votes:93Ingredients
1. Country bread cut into 1 inch thick slices (1/2 to 3/4pound)
2. peeled seeded and chopped cucumber (1)
3. fresh basil leaves cut into narrow strips or torn into pieces (30)
4. extra virgin olive oil (1/2 to ¾ tsp)
5. seeded and chopped with juice reserved tomatoes (2 to 3 pounds)
6. red wine vinegar (1/4c)
7. minced garlic (2cloves)
8. salt and freshly ground black pepper (to taste)
9. rinsed salt packed capers (1/3c optional)
10. rinsed, drained and chopped anchovies fillets of best quality (8 optional)

Method of preparation
1. Take a small bowl, mix garlic and vinegar in it. Add salt and pepper and then keep it aside.

2. Take a large bowl, Place ripe tomatoes and their juices in it. Now take a day old or older bread slices. Toast them or grill them and then cool them. Now tear the bread into bite sized pieces.

3. Add the bread pieces to the tomatoes. Then add anchovies, capers and cucumber. Mix 1/2cup of olive oil in vinegar mixture. Drizzle this oil and vinegar mixture over the tomatoes mixture.

4. Coat all the ingredients by tossing them. Add salt and pepper to give taste to the recipe. Now spread the basil leaves over the top of the salad.

Number of servings – 6