Panzanella Salad
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Rohlík vaří
Tradiční toskánský chlebový salát Panzanella, který dokonale kombinuje sladká šťavnatá rajčata, voňavou bazalku a křupavé krutony z toustového chleba nasáklé lahodným dresinkem s červeným vinným octem a olivovým olejem. Skvělý způsob, jak využít starší chléb a vykouzlit bleskový letní oběd či večeři plnou středomořských chutí.
Preparation method
Preparing and baking the croutons
Preheat the oven to 180 °C and prepare a small 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. Allow to cool after baking.
Preparing the tomatoes and dressing
Meanwhile, cut the tomatoes into various sized pieces and place them in a bowl. Season generously with salt, mix well, and let them release their juices for 10 minutes.
In a separate bowl, add the finely sliced red onion, minced garlic clove, wine vinegar, a pinch of salt, and pepper. Pour in the juice released from the tomatoes and the remaining olive oil (1 tablespoon) and mix everything together.
40 min
Under an hour
