This Tuscan Panzanella salad recipe is extremely simple using just a basic few ingredients. Yet the preparation makes a huge difference.
Panzanella was originally invented to use up stale bread in a tomato salad, and the ingredients are almost always the same. Yet there are various ways of making it, and I think the preparation makes a huge difference. That’s why I always make an infusion of balsamic vinegar instead of just using plain white wine vinegar. It may take a few minutes longer, but the taste becomes so much better.
3 slices of hard bread (If you haven’t got stale bread it should be toasted. Otherwise the bread turns to mush)
300 g tomatoes
3 spring onions
1 clove of garlic
2 tbsp capers
100 ml balsamic vinegar
1 laurel leaf
8 tbsp olive oil
Remove the crust, dice the bread and leave it out to dry
Boil 100 ml balsamic vinegar with 100 ml water and the laurel leaf
Let the vinegar become cold before pouring it over the bread
Wash and chop tomatoes, spring onions, garlic, basil and capers
Sprinkle the salad with olive oil
Press excess vinegar from the bread and mix bread and tomatoes to a refreshing summer salad.
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