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Tuscan panzanella - Warm bread and tomato salad

Prep Time 10 min mins
Cook Time 20 min mins
Total Time 30 mins
Racing: , , , ,
Difficulty: Easy
Servings: 4
Description

Panzanella is a traditional Italian salad that perfectly illustrates the cuisine of Tuscany: simple, tasty and waste-free. It's a combination of toasted stale bread, ripe tomatoes and fragrant herbs, enhanced by a touch of lemon and a generous sprinkling of fresh basil. Ideal in summer, it takes just a few minutes to prepare and can be served as a starter or a light dish.

Ingredients
  • 170 g stale bread
  • 2 cm cut into square cubes
  • 2 red onions (cut into thin slices)
  • 600 g of multicoloured tomatoes (sliced)
  • 100 ml olive oil
  • 2 tsp dried herbs ((oregano, marjoram))
  • 1 bouquet basil (coarsely chopped)
  • 1 washed organic lemon (zest and juice)
  • salt
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Preheat the oven to 180°C (top and bottom heat).
    2. Spread the bread, onions and tomatoes on a baking tray.
    3. Drizzle with olive oil, season with salt and pepper and sprinkle with dried herbs.
    4. Place in the oven for 20 minutes until the bread is golden and slightly crispy.
    5. Remove from the oven and add 2 tsp lemon zest, 4 tbsp lemon juice and the fresh basil.
    6. Mix gently and serve warm.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/panzanella-toscane-salade-tiede-de-pain-et-de-tomates/