With juicy heritage tomatoes, clear cubes of grilled bread, cucumber, and fresh basil, this Panzanella recipe is the dish that you will find yourself throughout the summer. Serve it as an aspect or a light meal.
Classical Italian Panzanella salad
Panzanella is a tuscan bread salad that combines cortical bread, tomatoes, basil, cucumber, red onions and olive oil – such as Caprice salad, it is an ideal summer dish for lunch or as an aspect of grilled chicken breast. (You can also make it in enjoyable appetizers, such as roast shrimp skewers. The juices are formed from tomatoes mixed with olive oil, which makes this salad recipe easier to put together!
Why do my family love this authority?
This simple Italian authority has become a summer tradition in my house. Here is why we love it and why will you do it too!
- Summer celebration. Summer recipes allowed fresh ingredients to shine and this is the best in Banzanilla. Start with wonderful inheritance tomatoes and fresh fragrant basil leaves and you are already in the middle of the road to the perfect salad.
- Crunchy. If CROUTONS is your favorite part of the salad, Panzanella will be appreciated, as the toast is not just appetizers, but it is a major component in the recipe.
- Light than the traditional version. I just add a tablespoon of olive oil to the Banzanilla recipe, while maintaining calories under examination.
fruit: 8 Meals
Submission size: 1 cup
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Spray bread lightly with olive oil and spices with a little salt. A grill over medium heat, even toast and brown.
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Remove from the fire and cut into 1 inch cubes. lay aside.
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In a large bowl, mix tomatoes, cucumber, red, basil, olive oil and the season freely with salt and pepper.
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Let him sit for 30 minutes to allow the flavors to collect.
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Add bread cubes and toss.
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Served in individual vessels.
The last step:
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As a main dish: meals: 4 • Size: 2 cup • Old points: 4 points • Points+: 6 points
Service: 1 cupand Thermal calories: 104.3 kcaland Carbohydrates: 17.7 Zand protein: 3.1 Zand fat: 2.9 Zand Viber: 2.2 Z
What you will need
The key to making this simple salad is the use of high -quality fresh ingredients. I have used ripe tomatoes from my garden, homemade fermented dough bread, fresh basil, and good virgin olive oil.
- Tomatoes Enjoy the use of colored inheritance tomatoes because it is very beautiful in salad, but beef will also work.
- Seed option Like the English language option.
- Red onion – Or use leeks for a more moderate flavor.
- basil – New is a must. I dried up just not tasting the same!
- Excellent virgin olive oil In addition to some EVOO spray to bake bread.
- bread – While I used the fermented dough, you can also use French bread or good Italian bread.
- Kushir salt and fresh pepper – To distinguish everything and collect everything together.
How to make Banzanilla
Here’s how easy to make this Panzanilla recipe!
- Baking. Sprinkle the bread with olive oil and sprinkle it with salt. A grill over medium heat until it is roasted, then cut it into cubes.
- Start in gathering power. Throw the tomatoes, cucumber, red onions, basil with olive oil, salt and pepper. Let the salad sit for 30 minutes.
- End up. Add the bread cubes and straighten again, then serve.
Tips and changes
Here are some additional indicators and some ways you can put your rotation on this Banzanilla recipe.
- Use old bread. If you do, you can skip the bread grill.
- Park seeds. Do you have an option from your garden? You can use those in Banzanilla too! Simply cut them in length and then collect the seeds before cutting them.
- Add other ingredients. Black olive slices, balls of fresh mozzarella, shaving parmesan, white beans, cooked and cooled grilled eggplant – there are many options for this recipe. You can also add a spray from the balsamic lace immediately before serving, as I do with the pasteta pastetta salad.
- Plan to take it immediately. Baking will become a flying with salad sessions, so it is better to eat this immediately. If you want to make a banganilla for a party, recommend storing bread separately and then adding it before serving.
What do you serve with Banzanella?
Although I love Banzanilla with light lunch or dinner, it is also great as a side dish. This is some inspiration.
The right storage
If you know that you will not eat the entire salad in one session, only add bread to the part that you will eat immediately. Next, keep the roasted bread in a tight-closed container for 1-2 days and store the vegetable component in the Banzanilla in the refrigerator in a separate sealed container.
Once the bread is added, the salad will continue one day in the refrigerator, but the bread will become soft.
