Italian panzanella salad
Originally from the Italian region of Tuscany, this salad, also known as "Panmolle", is deliciously refreshing and filling, as the combination of tomato with aromatic toasted bread, basil and seasonings makes it a real pleasure to eat.
This salad accepts a wide variety of ingredients, but we have added the ones that, in our opinion, give the dish the best harmony of flavors and accents. In addition, in this recipe we share a trick to make the bread more textured, tastier and irresistible.
Nutritionally, this fresh dish is rich in lycopene, fiber, allicin, alliin, omega-3, omega-6 and omega-9 fatty acids, carbohydrates, flavonoids, amino acids, beta-carotene, terpenoids (antioxidants), essential oils, caffeic acid and rosmarinic acid, vitamins C, E and the B group (especially B1, B6 and B9 or folic acid), sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and, in smaller amounts, copper and zinc.
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- Step 1Wash the tomatoes and cut them into medium dice. Set aside.
- Step 2We cut the bread into slices approximately 1.5 cm thick and toast them lightly or to taste.
- Step 3Once the bread slices are toasted, peel the garlic, rub it on both sides of each slice, and cut them into 1.5 cm thick cubes. Set aside.
- Step 4Peel the onion, cut it into julienne strips and set aside.
- Step 5Next, make a vinaigrette. To do this, put the oil, salt, pepper and vinegar in a small bowl and whisk with a fork until emulsified. Set aside.
- Step 6Cut the pitted olives into small pieces and place them in a large bowl. Add the tomato, bread and onion and then dress all the ingredients with the vinaigrette, stirring gently so that the bread does not fall apart and the tomato cubes stay whole.
- Step 7When all the ingredients are evenly coated with the vinaigrette, wash the basil and roughly chop it, add it to the salad and serve immediately so that the basil does not oxidize.