Hello everyone, hope the weather it is getting milder where you live. In fact, I am finally starting to feel Spring it is just around the corner (you can tell which is my favourite season 🙂 ). In fact, this Tuscan bread salad recipe full of colours and simple ingredients, reminds me of the nature blooming everywhere. Basically, I tried to reproduce the Authentic Panzanella recipe which is one of the easiest, cheapest salad you could ever make and I can assure you the results are marvelous. The flavour of the ingredients blend amazingly well with each other and whenever I have some left bread, this is definitely my go to salad. I tried this salad for the first time when me and husband went for our honey moon in Tuscany and since then, it has always been very special to me. You will need basic ingredients like, bread, tomato, celery, onions, olives, olive oil, oregano and yet the final result is simply delicious. Plus, you can leave out the cheese (for the vegetarian version) add other ingredients to personalise it and I will tell you a little trick on how to make the onion easier to digest.
Serves: 2 People
Cooking time: 30 min
For this special salad you will need:
200 gr of stale or left over bread
250 gr of fresh tomatoes ( I used the sweet cherry tomatoes)
1/2 of a small red onion
30 gr of olives
1 stalk of celery
30 gr of cheddar cheese ( but you can leave it out or use other type of cheese)
Oregano (the one I used comes from south of Italy)
1/2 glass of White wine vinegar
First of all, cut very thinly the onion lengthwise and place them in a small deep container (I used a wine glass) and pour over the vinegar to almost cover the onion. Leave to rest for about 15 minutes (this process will help the onion be more gentle and easy to digest as the vinegar will cook it).
Meanwhile on a bowl, cut into small pieces the tomatoes, olives, the celery then add the mint, parsley, oregano, olive oil, salt and taste. It is very important at this stage to gently squeeze with a fork the ingredients to release some of their juice for the bread to absorb it so that it doesn’t result dry. After 15 minutes drain the onion from the vinegar and add the onion to the bowl (you won’t need to add any more vinegar to the salad as the onions have absorbed it and will release it in the salad). Mix everything together and finally add the chopped pieces of bread. Taste and if you are happy leave to rest for about 10-20 minutes before eating it.
I really hope you will like this simple salad recipe which is very close to my heart and thus wanted to share it with you like I would with a friend because you know how much I like simple, everyday recipes. This is what I cook everyday and definitely the food I love.
Have a nice week ahead,
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