Bread salad
Bread Salad — most famously known as Panzanella — is a rustic and refreshing dish made with crusty bread, fresh vegetables, and a simple vinaigrette. It originated in Tuscany and is perfect for using up stale bread. Variations exist across cuisines, including Middle Eastern fattoush and even Indian-style savory bread upmas or chaats.
🥗 Classic Italian Panzanella (Bread Salad)
Ingredients:
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3 cups day-old or toasted bread cubes (Italian or sourdough, preferably)
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2–3 ripe tomatoes, chopped
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1/2 red onion, thinly sliced
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1 cucumber, chopped
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1/2 cup fresh basil leaves, torn
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1/4 cup extra virgin olive oil
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1–2 tablespoons red wine vinegar (or balsamic)
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Salt and black pepper to taste
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Optional: capers, olives, or mozzarella
Instructions:
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Prep the Bread:
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If the bread isn’t already stale, cube it and toast it in the oven at 350°F (175°C) for about 10 minutes until dry but not too crunchy.
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Combine the Vegetables:
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In a large bowl, toss the tomatoes, cucumber, onion, and any extras (olives, capers, etc.).
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Make the Dressing:
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Whisk together olive oil, vinegar, salt, and pepper.
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Assemble the Salad:
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Add the bread cubes and basil to the vegetables.
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Pour the dressing over everything and toss well.
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Let It Rest:
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Let the salad sit for 20–30 minutes at room temperature. This allows the bread to soak up the juices without becoming mushy.
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Serve:
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Garnish with extra basil or cheese if desired.
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Serve as a side or light main dish.
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🔄 Variations:
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Middle Eastern: Use pita bread, sumac, mint, and lemon for a fattoush-style version.
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Indian fusion: Toss with spices, green chilies, and herbs like coriander and mint — almost like a chaat.
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Protein boost: Add chickpeas, grilled chicken, or feta.
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