Panzanella is a classic, rustic salad from Tuscanywhich was created out of cleverness and respect for food. Its basis is stale bread, which, after soaking in the juice of ripe tomatoes, regains its softness and becomes full of flavor. Additionally, there are cucumbers, red onion, fresh basil and a simple but perfect mixture of olive oil and wine vinegar. Panzanella is the quintessence of Italian cuisine – it is supposed to be simple, seasonal and with whatever is at hand. No wonder this salad has been one of the culinary symbols of Tuscany for years. Inspired by this dish, we created a more filling version – we replaced the cucumber with mozzarella. Thanks to the dressing, the whole thing becomes extremely aromatic.
Ingredients:
- 200 g stale bread,
- 400 g cherry tomatoes,
- 200 g minikuleczek mozzarella,
- 100 g of arugula,
- 1/2 red onion.
Dressing:
- 5 tablespoons of olive oil,
- 2 tablespoons of white wine vinegar,
- a teaspoon of dried basil,
- garlic clove,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
How to do it:
1. Prepare the croutons by cutting or breaking the bread into small cubes. Toast it in a pan or in an oven preheated to 180 degrees Celsius and bake for 5-7 minutes until the whole thing is crispy. Remove and cool.
2. Cut the cherry tomatoes into halves and cut the onion into very thin slices. Drain the mozzarella from the brine.
3. Prepare the dressing. In a small bowl, mix all the ingredients, including the pressed garlic.
4. Assemble the salad. Put cherry tomatoes, mozzarella and red onion into a large glass bowl. Mix and pour about 2/3 of the previously prepared dressing. Set aside for 10-15 minutes.
5. Just before serving, sprinkle everything with croutons and pour the remaining sauce over it. Place the arugula leaves on top.
6. Serve the salad with croutons immediately after preparation to maintain the contrast between the different textures of the ingredients. If you need to prepare it in advance, sprinkle it with croutons just before serving.
Source: Terazgotuje.pl
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