# tomato salad – 5 ripe beef tomatoes, small dices (use different colors if you can) – 1 clove of garlic, sliced – fresh oregano, finely chopped – fresh basil, finely chopped – olive oil, abundant – black pepper, freshly ground – seasalt
*Mix everything together, cover and set aside*
#Vegetable salad – 3 stalks of celery, small dices – 1 carrot, small dices – 1 red onion, sliced – 1 sweet pepper, pitted, sliced – 3 spring onions, sliced – red wine vinegar – olive oil, abundant – black pepper, freshly ground – seasalt
*Mix everything together, cover and set aside*
#Bread – old white bread, in big dices – lots of parmesan cheese, grated – olive oil, abundant
*Cook bread in a dry hot pan and sprinkle oil over the bread and turn it over. Repeat until it becomes brown, crunchy on the outside and soft on the inside. Now lower the heat and sprinkle some cheese over the bread, turn it over and let it incorporate with the bread. Do this until the bread has maximum cheese taste, is crispy and still soft on the inside*
2 Comments
# tomato salad
– 5 ripe beef tomatoes, small dices (use different colors if you can)
– 1 clove of garlic, sliced
– fresh oregano, finely chopped
– fresh basil, finely chopped
– olive oil, abundant
– black pepper, freshly ground
– seasalt
*Mix everything together, cover and set aside*
#Vegetable salad
– 3 stalks of celery, small dices
– 1 carrot, small dices
– 1 red onion, sliced
– 1 sweet pepper, pitted, sliced
– 3 spring onions, sliced
– red wine vinegar
– olive oil, abundant
– black pepper, freshly ground
– seasalt
*Mix everything together, cover and set aside*
#Bread
– old white bread, in big dices
– lots of parmesan cheese, grated
– olive oil, abundant
*Cook bread in a dry hot pan and sprinkle oil over the bread and turn it over. Repeat until it becomes brown, crunchy on the outside and soft on the inside.
Now lower the heat and sprinkle some cheese over the bread, turn it over and let it incorporate with the bread. Do this until the bread has maximum cheese taste, is crispy and still soft on the inside*
#Assembly
– fresh basil, finely chopped
– parsley, finely chopped
– olive oil, by choice
– black pepper, freshly ground
– seasalt
*Mix tomato salad, vegetable salad and the bread together and let it rest for about 10 minutes at room temperature.*
*Add some fresh basil and parsley, drizzle some olive oil if you want and finish with some salt and freshly ground black pepper*
That’s how I like panzanella. Sometimes the bread is crumbled up and the texture isn’t great. Having it left in chunks like that is the way to go.