Panzanella cheese

Last Recipes

Panzanella cheese

Panzanella cheese

Panzanella cheese
Panzanella cheese

Number of people

1 kg of fairly firm tomatoes

2 red onions

1 bunch of fresh basil

1 cucumber

200 g stale, lightly toasted country bread on the grill

4 tablespoons of olive oil

1 tablespoon balsamic vinegar


Preparation: 10 min
Step 1
Cut the tomatoes into fairly large quarters and drain them in a colander. Cut the onion into thin rings and the peeled cucumber into cubes.
Step 2
Mix the tomatoes with the onion and cucumber in a bowl. Add the toasted bread cut into pieces and the chopped basil leaves.
Step 3
Salt the salad, drizzle with olive oil and vinegar and mix the panzanella carefully. Let stand for 20 minutes and serve chilled.
Author's note
Keep the panzanella for 1 hour in the refrigerator until the stale bread is soaked with the aromas. It will only be better.

I add my grain of salt

No comments