07/24/2024Bowls and salads - Starters - Main courses

Croutons Panzanella

Name: Croutons Panzanella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 2 slices country bread; 2 cluster tomatoes; 0.5 cucumber; 0.25 red onion; 8 leaves basil; 5 tbsp olive oil; 2 tbsp balsamic vinegar; salt; 4 tbsp apple cider vinegar; 1 tsp sugar; 40 g vegan feta

Italian cuisine Low budget Oven-free Blender-free Spring / Summer Picnic

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 10 min

Panzanella is a classic salad from Italian cuisine, especially in the central regions: Umbria, Tuscany... It's somewhat the emblem of "poor" cuisine; there isn't really a set recipe, just the ingredients you have on hand: stale bread, tomatoes, cucumbers, onions, basil... reinvented according to what's in your fridge!

Stale bread is usually softened by the salad juice. But I prefer to make croutons to keep a crunchy texture in the salad 😍

Servings

Ingredients

Cups

-country bread 2 (slices)
-cluster tomatoes 2
-cucumber 0.5
-red onion 0.25
-basil 8 (leaves)
-olive oil 5 (tbsp)
-balsamic vinegar 2 (tbsp)
-salt
-apple cider vinegar 4 (tbsp)
-sugar 1 (tsp)
-vegan feta 40 (g) - optional

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Steps

Prepare the pickled onions: peel and finely slice the half red onion. In a glass, mix the cider vinegar, sugar, a pinch of salt, and a splash of hot water. Add the onions and let them sit for 10 minutes.
Prepare the croutons: cut the bread into cubes. In a pan, heat 2 tablespoons of olive oil and toast the croutons until they are crispy.
Dice the tomatoes and cut the cucumber into half slices. Thinly slice the basil.
In a salad bowl, mix the croutons with the tomatoes, cucumber, basil, vegan feta, and pickled onions. Serve with a vinaigrette made from the remaining olive oil, balsamic vinegar, and salt.