Panzanella

Serves: —

starter vegetarian italian bread

Ingredients

Salad Components

  • 25 Cherry tomatoes
  • salt, to taste
  • 0.25 Red onion
  • 10 leaves Fresh basil
  • 1 Baguette, cut into cubes
  • Shaved parmigiano reggiano

Tomato Vinaigrette

  • 5 g Balsamic vinegar
  • Juices from salted tomato
  • 45 g Olive oil
  • 1 clove Garlic, grated
  • Black pepper

Instructions

  1. Preheat the oven to 350°C. Slice the baguette into cubes and toast in the oven for 15 minutes until slightly chewy.
  2. Slice the cherry tomatoes in half and sprinkle with salt. Allow to sit for 15 minutes to release juices.
  3. Slice the red onion, chop the basil.

Vinaigrette

  1. Mix tomato juices, balsamic vinegar, olive oil, grated garlic, and black pepper in a container until emulsified.

Assembly

  1. Combine toasted bread, onions, basil with tomatoes. Pour vinaigrette, mix well.
  2. Let the salad sit for 15-30 minutes before serving. Top with shaved parmigiano reggiano.