Panzanella Salad
Serves 310 mins prep45 mins cook
I've put a little twist on a classic Italian Panzanella Salad that takes it to the next level. Panzanella or panmolle is a traditional Tuscan and Umbrian "peasant" salad that was created to use up stale bread. My version features charred crostini instead, with a mix of onions, fresh tomatoes and a simple dressing that is beautifully absorbed by the bread.
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What you need
Instructions
0 Cut the baguette in 4-5 slices and drizzle each side with a little bit of olive oil. Get a grill pan, oil it up a bit, and on medium-high heat toast the slices on each side until charred. Take it iff the grill, cut the garlic clove in half and rub each slice with it. This will give the bread so much aroma and flavour. 1 Cut the crostini into quarters or any size pieces you like. Cut the tomatoes in quarters, slice the onion thinly, add it to a bowl. Add the basil, salt, and olive oil, stir. Add the grilled crostini pieces and toss. Optionally you can add feta or burrata on top. 2 Serve immediately and enjoy. 3 This salad is meant to be enjoyed right away so if you are making it for a party you can grill the bread the day before and toss everything together before you serve it. It is not to be kept in the fridge because it will go soggy right away.View original recipe