Tuscan crispy panzanella
The hot days are getting closer and closer, so today I propose a fresh and tasty summer recipe. It is crispy panzanella. Panzanella is a typical Tuscan dish that normally does not need any cooking, as the bread is left to soak in water and white wine vinegar. This means that the panzanella will have a soft and moist consistency. Of course it is personal taste, but if you too prefer a bit more crunch this recipe is for you. For other fridge-emptying pasta dishes, try the quinoa balls or my baked stuffed tomatoes.
4 reasons that will make you love crispy panzanella
- A first course with a taste of summer: the tomatoes, extra virgin olive oil and basil in panzanella give it a very tasty summer flavour.
- Tradional flavours: Although crispy panzanella is a reinterpretation of the classic variant, this panzanella tastes of home and tradition.
- Versatile: you can add any vegetables you like. For example, you could add red onions or tuna (vuna) to your crispy panzanella.
- Quick and easy recipe: this panzanella requires only a few simple steps.
Panzanella : a great way to use stale bread
Thanks to this recipe, you will never have to throw away old bread again. As well as being a summer staple, it is also an anti-waste recipe. In fact, the main ingredient is stale bread that is too hard or dry to the palate. However, you can also make your crunchy panzanella with friselle.
Have fun in the kitchen :)
Here are all the ingredients you'll need
For the stale bread
- 300-400 g stale bread Any type of bread will do
- 1/2 cup water
- 2-3 tablespoons of evo oil
- 1 sprig finely chopped fresh rosemary also dried is fine
- 1/2 tablespoon finely chopped fresh thyme also dried is fine
- salt to taste
- pepper to taste
For the rest of the ingredients
- 1 handful cherry tomatoes
- to taste fresh basil
- 10 Kalamata olives
- 1 small cucumber
- Mixed salad
- to taste olive oil
Tuscan crispy panzanella
Ingredients
For the stale bread
- 300-400 g stale bread Any kind of bread will do
- 1/2 glass water
- 2-3 Tbsp olive oil
- 1 sprig fresh rosemary finely chopped dried is also fine
- 1/2 Tbsp fresh thyme finely chopped dried is also fine
- as needed salt
- as needed pepper
For the rest of the ingredients
- 1 handful cherry tomatoes
- as needed 1 handful fresh basil
- 10 Kalamata olives
- 1 small cucumber
- as needed mixed salad
- as needed olive oil
Instructions
Bread preparation
- Turn the oven on to 200°C (400°F).
- Cut the bread into irregular cubes and place in a bowl.300-400 g stale bread
- Add the rest of the ingredients and mix everything together. Make sure the bread is moist but not wet and spongy. In short, it should not turn out to be a mush.water, 2-3 tablespoons evo oil, 1 sprig finely chopped fresh rosemary, 1/2 tablespoon finely chopped fresh thyme, to taste salt & pepper
- Place your bread cubes on a baking sheet and bake for 15 to 20 minutes or until the bread is golden brown and crispy.
For the rest of the ingredients
- Cut cherry tomatoes, cucumber, and olives as you like and add them to a bowl.1 handful cherry tomatoes, 10 Kalamata olives, 1 small cucumber
- Add the basil and mixed salad to the bowl.
- Then add the crusty bread as well. I recommend waiting a few minutes for it to cool so the rest of the ingredients don't get soggy!
- Season with salt and pepper and also add some olive oil if you feel it is necessary. Enjoy!
Notes
I so hope you like the recipe! I am sure you will know how to use the dry bread forgotten in the cupboard from now on.
Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.
See you soon!
A magical salad! Thank you thank you
Xx
Thank you! see you soon
Made for lunch and loved it!!!
Hi Paul, I am very glad you liked the recipe, see you soon!