The Judges Nella Recipe is a long -standing dish throughout the summer through crispy cubes of juicy gabo tomatoes, baked breads, cucumbers, and fresh basil. Provide it with a side or light meal.
Classic Italian Pannella Salad
Panzanella is a Tuscany bread salad that combines head bread, tomatoes, basil, cucumbers, red onions and olive oils. Olive oil, such as Caprez Salad, is a perfect summer dish for lunch or chicken breasts. (You can make this baked shrimp with interesting appetizers like skewers.) After throwing everything in the bowl, you can manify all for a while so that the taste can be mixed. The juice of tomatoes mixed with olive oil forms dressing, making it easier to configure this salad recipe!
Why my family likes this salad
This simple Italian salad has become a summer tradition at my home. The reason we like it is:
- Summer celebration. Summer recipes are the best of Panzanella. Starting with wonderful gabo tomatoes and fragrant fresh basil leaves, there are half of the perfect salad.
- Crispy bread. If Kroutin is the favorite part of the salad, grilled bread is not just decorative, but thank you for Panzanella, the main component of the recipe.
- Lighter than the traditional version. I add only a tablespoon of olive oil to the Panzanella recipe to check the calories.
Product: 8 Serving
Serving size: 1 cup
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Sprinkle the bread lightly with olive oil and sprinkle with some salt. Bake in the middle heat until the toast rings.
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Remove from heat and cut into 1 inch cube. Keep it separately.
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Mix tomatoes, cucumbers, red onions, basil, and olive oils in a large bowl and season it freely with salt and pepper.
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Leave it for about 30 minutes to combine the taste.
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Add bread cube and throwing.
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Serve in individual bowls.
Last stage:
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Main Cooking: Sourbing: 4 • Serving Size: 2 Cup • Old Points: 4 points+: 6 PTS
clothing material: 1 cup,,, Calories: 104.3 Kcal,,, carbohydrate : 17.7 G,,, protein: 3.1 G,,, province: 2.9 G,,, fiber: 2.2 G
What you need
The key to making this simple salad is to use the freshest high -quality ingredients. I used ripe tomatoes in the garden, homemade yeast bread recipe, fresh basil, and extra virgin olive oil.
- tomato -I love to use colorful gabo tomatoes because the salad is so beautiful, but beef steak tomatoes work.
- Cucumber without seeds -It like an English cucumber.
- Red onion – Or use Charlotte for a light taste.
- basil -The fresh is essential. The dried complex is not the same!
- Extra Virgin Olive Oil Evoo spray to toast bread.
- bread -You can also be used while using yeast Italian bread of French bread or good blood keratin.
- Cosher salt and fresh land pepper -The taste everything and collect everything.
How to create Panzanella
It’s easy to make this Panzanella recipe!
- Baking bread. Sprinkle olive oil on bread and sprinkle with salt. Bake in the middle heat and cut into cubes until toast.
- Start assembling salad. Throw tomatoes, cucumbers, red onions and basil with olive oil, salt and pepper. Leave the salad for 30 minutes.
- finish. Put the bread cube, throw it again and serve it.
Tip and deformation
Here are some ways to put your own spin into some additional pointer Yi Panzanella recipes.
- Use an old bread day. This allows you to skip the baking bread.
- Spread the seeds of garden cucumbers. Is there a cucumber in your garden? It can also be used in Panzanella! Cut them vertically and spread the seeds before cutting the seeds.
- Add other ingredients. Thinly sliced black olives, fresh mozzarella balls, shaved pharmacic acid, white beans, cooking and cooled baked eggplant -there are many options for this recipe. Like this Bruschetta pasta salad, you can also add a drill of balsamic glaze just before serving.
- I plan to eat it right away. When a salad sits, the bread will be wet, so it’s best to eat it immediately. To create a Panzanella for a party, it is recommended to save the bread separately and then add it just before serving.
What to come with Panzanella
I like Panzanella for light lunch or dinner, but it’s also good for side dishes. Here is a little inspiration.
Appropriate storage
If you know that you won’t eat the whole salad at once, add bread to the part you want to eat. Then keep the baked bread in a sealed container for 1-2 days and keep the vegetable components of Panzanella in a separate closed container in the refrigerator.
If you add bread, the salad lasts a day in the refrigerator, but the bread becomes soft.
