Ottolenghi Panzanella Recipe
The Ottolenghi panzanella recipe is fresh, colorful and full of flavor. It is a simple salad with bread and vegetables. I love how easy it is to prepare at home.
Ingredients
- 3 cups stale bread torn into pieces
- 2 cups cherry tomatoes halved
- 1 cucumber sliced
- 1 small red onion thinly sliced
- 1 red bell pepper chopped
- 1/4 cup fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: olives or feta cheese
Instructions
Toast the Bread
- Take your stale bread and place it in a pan or oven. Toast it lightly until golden and crisp. This step adds texture and helps the bread absorb the dressing without becoming too soggy.
Prepare the Vegetables
- Wash and cut all your vegetables. Slice the cucumber, halve the tomatoes, and chop the pepper. Keep the cuts even for better texture. Fresh vegetables are the heart of this salad.
Make the Dressing
- In a small bowl, mix olive oil, red wine vinegar, salt, and pepper. Whisk well until combined. This simple dressing brings all the flavors together beautifully.
Combine Everything
- In a large bowl, add toasted bread and all vegetables. Pour the dressing over them. Mix gently so everything gets coated. Be careful not to break the bread too much.
Add Fresh Herbs
- Tear the basil leaves and add them to the bowl. Mix lightly again. The herbs give a fresh aroma and bright flavor to the dish.
Let It Rest
- Let the salad sit for about 10 minutes before serving. This helps the bread soak up the dressing. Serve fresh and enjoy every bite.
Notes
- Use day-old bread for best texture.
- Add grilled chicken for extra protein.
- Try balsamic vinegar instead of red wine vinegar.
- Add mozzarella or feta for creaminess.
- Use different herbs like parsley or mint.