Panzanella (bread and tomato salad)
Panzanella means soft bread. It is an old Italian recipe, made up mainly of tomatoes and stale bread which is soaked in water to soften. In this version, the bread is soaked in a mixture of water and white vinegar, onions are marinated 10 minutes the same way and we are adding celery for a crunchy texture. This traditional Italian recipe will certainly become indispensable to your menu!
|Prep time: About 15 minutes + 10 minutes marinating time|
|Cooking time: No cooking required|
|Servings or yield: Appetizer for 6 people|
|Difficulty level: Easy|
|4 Roma tomatoes|
|6 Fresh basil leaves, minced|
|1 medium onion, thinly sliced|
|½ loaf of bread (about 2 days old)|
|3 celery branches|
|100ml white vinegar (bread)|
|125 ml de white vinegar (onion)|
|½ cup olive oil|
|¼ de cup white vinegar|
|Salt and pepper to taste|
In a small bowl, add 125 ml of white vinegar and 250 ml of water and add the onions, set aside to marinate for about 10 minutes then drain.
n a bowl, add 500 ml of water and 100 ml of white vinegar. Slice ½ loaf of bread into 2-inch pieces and add the vinegar and water mixture and set aside allowing the bread to absorb the liquid for 10 minutes.
Slice tomatoes in quarters and remove the inside (flesh) in this recipe we will be using only the peel. Cut the peel into small cubes.
Cut celery in sticks, then into small cubes and set aside.
When time is up, using your hands, compress each pieces of bread to remove as much liquid as possible. Crush into small pieces and place in a large bowl.
Add onion, tomato, celery and chopped basil to the bowl. Add ½ cup of olive oil, ¼ cup of white vinegar Salt and pepper to taste, mix well and serve.