Crunchy Panzanella
EasyThe recipe for this colorful bread and seasonal vegetable salad normally uses “day old” bread soaked in tomato juice or in cold water and vinegar.
This version, instead, provides for the use of croutons sautéed in extra virgin olive oil, garlic and salt.
Ingredients for 4 people
- 600 g cubed peeled ripe tomatoes
- 2 crushed cloves of garlic
- 1/2 teaspoon dried oregano flowers
- 20 fresh basil leaves plus extra to decorate
- 50 mm of red wine vinegar + 1/3 glass extra virgin olive oil
- a “day old” loaf of Tuscan bread or sourdough bread cut into cubes of 2 cm each
- 1 large peeled and seeded cucumber
- two medium sized fresh red onions
- 50 g of small capers in vinegar
- 100 g of good quality black olives such as Taggiasca olives or kalamata olives
Method
First of all we prepare the croutons which in Tuscan jargon are called zoccoli or, “clogs”.
Cut the stale bread first into slices and then into cubes trying to form cubes of about 1.5 cm each side.
In a pan heat a little extra virgin olive oil (about 4-5 tablespoons) together with the garlic cloves.
When the oil is hot, add the bread cubes and the dried oregano flowers. Salt and sauté them until they have taken on a beautiful color and are crispy. If the garlic becomes too dark, remove it before it burns.
With a slotted spoon, remove the croutons from the pan and remove the excess oil by placing them on absorbent paper.
Keep these croutons aside in a dry place.
Meanwhile, pour a glass of red wine vinegar, ⅓ full, into a bowl and add the same quantity of cold water then stir.
Cut the onion into very thin slices and immerse it in the mixture of vinegar and cold water. Keep it in the bath for at least 30 minutes.
Cut the cucumber into small cubes and tear the basil leaves into pieces by hand.
In a large bowl put the tomatoes, add the diced cucumber, the freshly torn basil leaves, the well-drained capers and the olives. Season with extra virgin olive oil and a little salt.
Set aside to let the flavours mix.
Just before serving this tasty panzanella, drain the onion well from the water and vinegar and add it to the tomato mixture.
Mix well, then add the croutons, serve on a plate and decorate with untorn basil leaves, a little extra virgin olive oil and, if you want, a slice of tomato and serve immediately.
