There is no better or sexier Italian salad than the Panzanella. A Tuscan salad rustled up primarily of two key ingredients; juicy ripe red tomatoes and stale bread or baked bread chunks as I like to use in this recipe. There are many versions out there on the old internet, but I prefer to keep it classic with just the addition of thinly sliced red onion, fresh basil and a generous drizzle of EVO.
Panzanella is one of those salads that represents sunnier times for me. Eating this salad is like having sunshine hit your face on a summers day. It makes me happy. Perfect as a light lunch on its own or served alongside pan-fried chicken, fish or meat.
PrintPanzanella salad (3-4 years)
- 1 small ciabatta,
- 1 red onion, thinly sliced
- Sea Salt
- 6 large tomatoes on the vine
- Extra virgin olive oil
- Red wine vinegar
- Handful fresh basil leaves, roughly chopped
Panzanella salad
- Pre-heat oven to 200c
- Cut the ciabatta into equal-sized croutons. Place them on a baking tray. Drizzle over with olive oil and season with salt. Bake in the oven for 10 minutes
- Place the sliced onion in a bowl and season with a couple of teaspoons of salt. The salt releases the acidity of the onion. Let it sit for at least 15 minutes.
- In the meantime, slice each tomato into eighths. Add them to the onions, add the basil, drizzle with 4 tbsp of olive oil, 1 tbsp red wine vinegar. Mix the ingredients well together.
- Five minutes before serving the salad, add the croutons and stir through again. Serve with more fresh basil.
