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Panzanella - Italian Bread Salad

Recipe:
Adapted from Nigella Lawson's 'Kitchen'

3/4 loaf bread, cubed or torn into smallish chunks

1 big bunch basil
1 small red onion, diced fine
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 small clove garlic, grated
2 tsp coarse salt
1/2 tsp sugar
2+1 large ripe tomatoes
100ml extra virgin olive oil
Handful pine nuts (opt)

Method:


In a small bowl, whisk together the diced onion, vinegars, garlic, salt and sugar.


Place 2 tomatoes in a heatproof bowl, and pour over some boiling water. Leave for 3 minutes, then carefully take out the tomatoes, peel and deseed, then crush coarsely.


Add the crushed tomatoes to the whisked vinaigrette mixture. Taste and adjust seasoning.


Put the dressing in the fridge, if possible, overnight, as the flavours really come together.


To assemble the salad, place the bread into a large bowl, and pour over the dressing, and the 100ml olive oil. Mix together well.


Thinly slice the remaining tomato into wedges, and add to the salad, along with a bunch of roughly chopped basil leaves. Stir again.


Serve with a sprinkle of pine nuts, if you want.


Note:
Nigella suggests making the whole salad, except the basil, and putting the fridge overnight. But I didn't want a super damp salad, so I only put the dressing in the fridge overnight, and assembled the salad the next day. Feel free to do whatever you want here.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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