10 November, 2021

Panzella

Name: Panzella
Ingredients: 1 loaf Very Crusty Italian Bread OR Unseasoned Croutons; 1 English Cucumber (Halved, Seeded And Sliced); 6 Assorted Tomatoes (Cut Into Wedges); 1/2 Red Onion (Very Thinly Sliced); 1/4 cup Olive Oil; 1 Tbsp. Red Wine Vinegar; Salt And Pepper; 25 Basil Leaves (Chiffonade (more To Taste)); Parmesan Cheese Shavings

Posted in : Salads on November 10, 2021 by : MikeZ

Italian Salad

Panzella

An all-time Italian favorite that's quick to make and is so visually appealing. Your next dinner will be the talk of the town when it begins with this salad.

Difficulty: Easy

Cuisine American

Keyword Salads

Method Oven

Equipment

Large Mixing Bowl
Baking Sheet
Small jar with sealing lid

INGREDIENTS

1 loaf Very Crusty Italian Bread OR Unseasoned Croutons
1 English Cucumber - Halved, Seeded And Sliced
6 Assorted Tomatoes - Cut Into Wedges
½ Red Onion - Very Thinly Sliced
¼ cup Olive Oil
1 Tbsp. Red Wine Vinegar
Salt And Pepper
25 Basil Leaves - Chiffonade (more To Taste)
Parmesan Cheese Shavings

INSTRUCTIONS

Make Croutons

Preheat Oven to 275°F
Cut the bread into 1-inch cubes, arrange on a baking sheet, drizzle lightly with olive oil, and bake for 20-25 minutes until slightly crisp without browning. Remove it from the oven and allow to cool.
Or simply use strore-bought Unseasoned Croutons

Assemble Salad

In a large bowl, combine bread, cucumber, tomatoes, and onion.
In a small jar, shake together the olive oil, vinegar, salt and pepper.
Pour over the salad ingredients, tossing gently.
Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.
Sprinkle with more salt and pepper and serve.