![]() However, it would also make a great side dish for grilled meat or fish. Panzanella is hearty enough to make a light meal itself, especially if you added some fresh mozzarella cheese or burrata to it. Keep in mind the bread will start to get soggy so it is best eaten within a few hours of being made. Ingredients for Panzanella Salad 2 pints cherry tomatoes, the reddest ones you can find 1 red onion, thinly sliced 2 cups bread, about 1/3 standard. But if you find yourself with leftovers, they can be stored in a sealed container in the fridge for 1-2 days. That being said, my husband (a bread lover) had no problem eating leftovers the next day! If you are making this for a party or to serve to guests, I recommend making it the same day it is served, preferably within a few hours.Īs mentioned above, Panzanella is best served the same day it is made. The bread will continue to soften and soak in the liquids, so it may be too soggy the next day. Panzanella is really best the day it is made. If you have much more, you might want to save it for another use or you will have too much liquid in the vinaigrette.Īlong with the tomato juice, you will also need: ![]() You should have about 1/2 a cup of juice. Serious Eats recommends using the leftover juice from the tomatoes in the dressing, and it is such a fabulous idea. I cut the bread into 1-inch cubes, toss them with olive oil and toast them in the oven at 350 for about 15 minutes. This is the same method I use for making my Thanksgiving stuffing. However, I have found that using fresh bread that has been toasted in the oven will give better results than using stale bread. Panzanella is a salad that traditionally uses stale bread – no doubt it was originally conceived in order to use up stale bread instead of letting it go to waste. French bread, Pugliese, or even sourdough bread are all options. Whatever bread you use, be sure it is a good, crusty bread. I decided to use ciabatta and it was wonderful. Ina Garten says to use French bread and Marcella Hazen just says to use firm, good bread. Panzanella is traditionally made with stale bread and tomatoes, along with other ingredients such as cucumbers, basil, bell pepper, and onion. It also makes a wonderful side dish at a picnic or cookout. This Panzanella salad uses the best summer produce and is a satisfying light meal on a hot summer evening. Let sit for at least 30 minutes, then drain. On hot summer days, I find myself craving cold, juicy salads that require little to no cooking. Traditional Panzanella (Italian Bread Salad) Print Instructions Thinly slice the onion and soak it in a small bowl of cool water with a splash of vinegar. Panzanella Salad is a Italian bread salad that traditionally uses stale bread, tomatoes, onions with a tangy vinaigrette and lots of fresh basil. Panzanella salad is a bright and beautiful combination of toasted bread, ripe tomatoes, cucumber, onion, and homemade tomato vinaigrette.
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