Easiest Way to Prepare Delicious Panzanella

Panzanella. In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad. Panzanella should feature toasted bread, mixed in at the last minute. Don't think I'll try this version again.

The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil. At Panzanella, they bring you an extensive choice of fine wines to compliment your palate. You can cook Panzanella using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Panzanella

1. You need of The best tomatoes you can buy.
2. You need of Cucumber.
3. It's of Basil.
4. You need of Stale ciabatta bread.
5. Prepare of for the dressing.
6. You need of Olive oil 3 parts.
7. You need of Red wine vinegar 1 part.
8. You need of Dijon mustard (opt).
9. Prepare of Chilli flakes (opt).
10. It's of Salt and pepper.

The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil. Panzanella is a great way to use up stale bread.

Panzanella instructions

1. Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper..
2. Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife..
3. Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like.
4. Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss..
5. You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel..

It's made for warm summer days, when tomatoes are at their best. Serve with something simple like a beef carpaccio. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.