I love recipes that taste like summer, sun and vacation – and that’s exactly what this is Italian bread salad called Panzanella! In just 30 minutes you can conjure up a Mediterranean taste experience on the plate that is not only incredibly fresh, but also super easy. With a few ingredients such as juicy tomatoes, crispy ciabatta and aromatic basil, this salad regularly becomes a star on the table.
Panzanella, Italian bread salad
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In 30 minutes to enjoy: Italian bread salad with ciabatta, tomatoes and fresh herbs – this is how Panzanella works right!
Ingredients for the dressing
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Preheat the oven to 180 degrees top and bottom heat.
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Cut the ciabatta into cubes and place on a sheet covered with baking paper or a brick. Drizzle with olive oil and roast in the oven for about 15 minutes until it is nice and crispy.
1 ciabatta, 2 tablespoons of olive oil
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Halve tomatoes. Cut the onion into fine rings. Cut the cucumber small. Roughly chop basil.
600 g tomatoes, 1 red onion, 1 small cucumber, 1 BUND basil
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Mix a dressing from olive oil, red wine vinegar, salt and pepper.
3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, Sea salt and pepper
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Put the salad tubes in a bowl and mix with the dressing. Then fold in the bread cubes.
Calories: 316kcal | Carbohydrates: 63G | Protein: 12G | Fat: 2G
Which bread for Italian bread salad?
The perfect bread for a real Panzanella is one Airy-loose ciabatta with rustic crust. It is ideal when the bread is already one or two days old – then it sucks better with the dressing without becoming mushy. Alternatively, you can also use baguette or other light white bread. It is important: The bread should be roasted with the remaining ingredients before mixing or dried slightly in the oven. So it stays nice and crispy on the outside and juicy on the inside!
Which ingredients traditionally belong in a Panzanella?
The classic Panzanella is a prime example of Italian cuisine: few ingredients, maximum taste! These basics should not be missing in any Italian bread salad:
- Ciabatta: It is best to have a slightly old -fashioned and crispy roasted.
- Tomato: Ripe, aromatic and juicy – perfect dates, cherry tomatoes or meat tomatoes are perfect.
- Cucumber: For the necessary freshness and a light crunch.
- Red onion: Cut into fine rings. Tip: like to put in cold water for a few minutes – that takes the sharpness.
- basil: Freshly plucked and in abundance – that gives the typical Mediterranean taste.
Incidentally, you can also add wonderfully with Mozzarella if you like it a little more creamy.
5 simple tips to make Panzanella like in Italy
For the real holiday feeling on the plate, my best tips come here:
- Roast bread or let dry
It is best to use a slightly older one Ciabattathat you roast in the oven or in the pan until golden brown. So it remains crispy on the outside without getting mushy later. - Water onions
Put the red onions in cold water for 10 minutes – that takes the sharpness and makes them milder in taste. - Use good olive oil
A high -quality, cold -pressed olive oil is the be -all and end -all for the authentic taste. Remember: Few ingredients = quality counts! - Use ripe, aromatic tomatoes
The star of the Panzanella are mature tomatoes. The more sun -ripening, the better! The ideal are date, cherry or meat tomatoes. - Let go – but not too long
Leave the Panzanella 15-30 minutes pull so that the flavors can connect. The bread makes the bread too long – so serve in time!
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