Panzanella Salad
Course: AppetizersCuisine: ItalianDifficulty: Easy12
servings35
minutes10
minutes380
kcal45
minutesIt was created in Tuscany, and is a real summer salad. It is best when it is cold. It can be served as an appetizer or as a light dinner. Today, there are several different recipes for this salad.
Ingredients
3 tablespoons of olive oil
300g of hard bread
1 teaspoon of salt
2 large tomatoes, cut into pieces
1 cucumber, unpeeled, diced
1 diced yellow pepper
½ onion cut into slices
20 basil leaves, chopped
- For the dressing:
4 cloves of garlic
Parmesan cheese as desired
Few olive trees
Fresh thyme
Aceto balsamic cream
Apple cider vinegar
Directions
- Cut stale bread into cubes.
- Cover with olive oil and fry on low fire for about 10 minutes.
- Wash and cut the vegetables.
- Salt the vegetables cut into cubes and add to the bread.
- Add all the spices and mix.
- Leave for half an hour to mix the flavors.