Panzanella
Panzanella is an Italian salad that uses stale bread to make croutons. They are mixed with tomatoes and a lovely tangy dressing.
Ingredients​​ (serves four)
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For the Croutons
1/3 loaf of stale Sourdough or Ciabatta Bread
2 Tbsp Oil
Pinch of salt
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For the Salad
10 Cherry Tomatoes
1/2 Cucumber
5 Olives
3 sprigs of Basil
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For the Dressing
2 Tbsp Extra Virgin Olive Oil
1 Tsp Cider Vinegar
1/4 Tsp Salt
1/4 Tsp Pepper
What do we need?
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Baking Tray
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Freezer Bag
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Chopping Board
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Knife
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Large Mixing Bowl
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Small Mixing Bowl
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Whisk or Fork
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Tablespoon
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Teaspoon
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Cup
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Scissors
Tia's tip
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You can make the croutons ahead of time and store them in a airtight container
What do we do?
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Heat your oven to 180C or Gas Mark 4.​
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Cut the bread into large croutons, around a 2cm cube size.
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Pop the bread into the freezer bag with the oil and slat, seal it and shake well.
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Put the bread onto a lined baking tray and pop them in the oven for 7-10 minutes.
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Cut the tomatoes in half and put them in the large bowl.
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Cut the cucumber in half, then cut each piece lengthways. Remove the seeds, cut into half again then cut into small pieces.
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Cut the olives into quarters. Put the cucumber and olives into the large bowl.
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Take the leaves off the basil stems. Put 2-3 to one side.
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Put the rest of the leaves in the cup and use the scissors to chop it up.
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Put the dressing ingredients in the small bowl and mix up with the whisk or the fork.
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Add the basil and croutons to the large bowl.
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Add the dressing to the large bowl and stir well.
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This salad can be eaten straight away, but is even better if you leave it in the fridge for 2 hours before eating.
Enjoy!​​​​​​​
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IProperty of Cooking Pioneersy.