Panzanella
This Panzanella Salad is truly delicious. A bright but mellow cocktail of sweet and deep- tomatoes and olive oil drenched chewy bread, with red onions steeped in balsamic vinegar and basil getting down and dirty amongst it all.Feel free to halve it for four people if catering for a smaller gathering. I used French Sour Dough, the bread needs to be robust to stay up to the drenching.
Servings Prep Time
6-8people 3ominutes
Servings Prep Time
6-8people 3ominutes
Ingredients
Instructions
  1. Cut or tear the bread into 1 inch chunks and set aside.I leave the crusts on.
  2. Chop the red onion into thin half moons and place in a bowl big enough to take all the ingredients.
  3. Pour the vinegar onto the onions and leave to steep for ten mins.Grate over the garlic and add the olive oil.
  4. Boil the kettle then cover the tomatoes with boiling water and leave for about five mins.
  5. Drain the tomatoes and using a sharp knife puncture the skin and the skin should shrink back in an enthusiastic manner.They should peel easily.If some are stubborn then repeat with the boiling water.
  6. Cut the peeled tomatoes in half and using your thumb push/scoop the seeds out into a bowl.
  7. Chop the tomatoes into 1 cm chunks.Add them to the main bowl. Add the salt and sugar and give all a rough mix.
  8. Add the bread and tear in 3/4 basil. Give the whole lot a thorough toss. I use my bare hands but if you prefer you could wear plastic gloves.
  9. Leave to steep overnight out of the fridge. Or I have made it first thing for a get together in the evening.
  10. Scatter the remaining basil on top to serve and test for seasoning.
Recipe Notes

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