Summer Panzanella salad recipe
Say hello to summer on a plate! Whip up this salad, grab a picnic blanket, and enjoy the summer sunshine in the company of your loved ones and great food.
Ingredients
- half of baguette
- 1 tbsp olive oil
- 30 g parmesan
- 500 g cherry tomatoes
- 250 g cucumber
- 2 shallots
- 1 tsp salt
- 3 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- handful of fresh basil
Method
To make this delicious salad, begin by slicing half of a baguette into cubes and placing them in a bowl. Drizzle 1 tablespoon of olive oil over the bread cubes and sprinkle 30 grams of grated parmesan on top. Give it a toss and mix everything together.
Next, transfer the bread cubes onto a baking tray and bake them in the oven at 200°C for about 12 to 15 minutes until they turn golden and crispy.
While the croutons are baking, prepare the vegetable portion of the salad. Halve 500 grams of cherry tomatoes and put them in a separate bowl. Add 250 grams of thinly sliced cucumber and 2 shallots that have been thinly sliced as well.
To season the vegetables, sprinkle 1 teaspoon of salt, 3 tablespoons of olive oil, and 1 and a half tablespoons of balsamic vinegar over them. Toss and mix everything thoroughly, allowing the flavors to meld together. Let the mixture sit for about 10 minutes to enhance the taste.
Once the vegetables have marinated, transfer them to a serving bowl. Now, it’s time to assemble the salad. Top the vegetable mixture with the parmesan croutons you baked earlier, and garnish with some fresh basil leaves for an added touch of freshness.
