Italian Panzanella
Serves 6
20 mins prep
10 mins cook
30 mins total
A refreshing Italian Panzanella salad, perfect for summer with seasonal tomatoes, crunchy garlicky croutons, and a simple dressing. This version mixes things up from traditional soaked stale bread to roasted croutons, making it a delightful and tasty dish.
0 servings
1: Chop the tomatoes into large chunks. Place in a sieve, sprinkle over a large pinch of salt, and leave to sit for 20 minutes. 2: Roughly tear the bread into chunks. Season with salt, pepper, 1 clove minced garlic, dried oregano, and olive oil. Mix well, then roast for 10 minutes at 180 fan, or until golden and crisp. 3: Slice the onion into rounds, then pick your basil leaves. 4: Strain the tomatoes, then combine the tomato juice with 2 tablespoons of extra virgin olive oil, vinegar, salt, and pepper to make a dressing. 5: In a large salad bowl, add the tomatoes, onion, fresh basil, croutons, and some of the dressing. Mix well but carefully to coat. 6: Serve immediately and enjoy!