Panzanella (Italian tomato and bread salad)

Name: Panzanella (salad tomat dan roti Italia)
Prep time: 10 min
Cook time: 15 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)); 1 tbsp extra virgin olive oil; 4 medium tomatoes ((Note 1)); 1 tsp cooking/kosher salt ((or 3/4 tsp table salt)); 2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3)); 1 cup basil leaves (, loosely packed); 2 tbsp red or white wine vinegar ((Note 4 for other options)); 1 tsp Dijon mustard; 8 tbsp extra virgin olive oil (, the best you can afford); 1 1/2 tsp garlic (, finely minced (~1 large or 2 small)); 1/4 tsp salt

Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 5.0 (11) 👁️ 3 views

👨‍🍳 Start Cooking

Panzanella (salad tomat dan roti Italia)

Foto: RecipeTin Eats

Ingredients

4 servings

4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used))
1 tbsp extra virgin olive oil
4 medium tomatoes ((Note 1))
1 tsp cooking/kosher salt ((or 3/4 tsp table salt))
2 Lebanese cucumbers ((or 1 long telegraph/English cucumber), peeled (optional) (Note 3))
1 cup basil leaves (, loosely packed)
2 tbsp red or white wine vinegar ((Note 4 for other options))
1 tsp Dijon mustard
8 tbsp extra virgin olive oil (, the best you can afford)
1 1/2 tsp garlic (, finely minced (~1 large or 2 small))
1/4 tsp salt

Steps

Preheat oven to 180°C /350°F (160°C fan).
Toss bread chunks with 1 tbsp olive oil in a bowl.
Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!

Nutrition Facts (per serving)

431 kkal

Protein 6g (9%)

Carbs 32g (46%)

Fat 32g (45%)

Macronutrients

Calories43122% DV

Protein6g12% DV

Carbs32g11% DV

Fat32g49% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.800

Per Serving Rp 1.200/serving

🏠 Save ~Rp 9.600 compared to buying!

📋 Price Breakdown (9% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
- 5 cups	4	-	-
extra virgin olive oil	1 tbsp	-	-
medium tomatoes	4	Rp 12.000/kg	Rp 4.800
cooking/kosher salt	1 tsp	-	-
Lebanese cucumbers	2	-	-
basil leaves	1 cup	-	-
red or white wine vinegar	2 tbsp	-	-
Dijon mustard	1 tsp	-	-
extra virgin olive oil	8 tbsp	-	-
garlic	0.5 tsp	-	-
salt	0.25 tsp	-	-