Tangy Crrrunchy with bold robust flavor…Panzanella is as delicious as it’s easy to make!
An Italian version of our Desi Bhel, it is a simple bread salad that can be put together with the simplest of ingredients!
Dice ripe tomatoes, sprinkle with salt and keep in a wire mesh to drain over a bowl….to collect the juices. Cut bread into squares, drizzle with olive oil and sprinkle a touch of salt. Toast in a 400 degree oven in the middle rack for 15-20 min till golden….keep aside to cool. Now whisk olive oil & red wine vinegar( can also use balsamic) in the proportion of 2:1 along with the collected juices, salt & pepper. Slice cucumbers and onions and toss them with the toasted bread, diced tomato & salad dressing….garnish with torn fresh basil & serve immediately!
PS : Couldn’t resist sprinkling a touch of crushed red pepper….to up the spice element! 🙂
Note: you can also make this with store-bought bread croutons, if you are in a time-saving mode!