Panzanella Salad
(0)
20 min
Under an hour
Roman Vaněk
Tradiční toskánský chlebový salát Panzanella je skvělým způsobem, jak využít starší chléb a proměnit ho v osvěžující letní jídlo plné chuti zralých rajčat, čerstvé bazalky a voňavého dresinku. V tomto receptu navíc obohacený o sušená rajčata naložená v oleji pro ještě intenzivnější chuťový zážitek.
Ingredients
Preparation method
Preheat the oven to 180 °C and prepare a smaller baking sheet. Tear the toast bread into smaller pieces, place them on the baking sheet, season with salt, and drizzle with two tablespoons of olive oil. Transfer to the preheated oven for 10 minutes or until the bread is completely toasted. After baking, let it cool down.
Meanwhile, cut the tomatoes into various sized pieces and put them in a bowl. Season well with salt, stir, and let them release their juices for 10 minutes.
In a separate bowl, add the sliced red onion (cut into half-moons), the minced garlic clove, red wine vinegar, a pinch of salt, and pepper. Pour in the juice from the sliced tomatoes and the remaining olive oil, and mix everything together.
10 min
Quick
