 |
| Mid - Summer italian salad |
"Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton."
This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch.
History of salad
The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and a page later, speaks of a salad of onions, purslane and cucumbers. This is often interpreted as a description of panzanella.
Ingredients
300 g old ciabatta
1 large red onion, diced
2 medium tomatoes, diced
2 stalks celery, diced
2 cucumbers, diced
3 springs oregano
4 tablespoons finely chopped fresh basil leaves
4 tablespoons olive oil
salt and ground black pepper
3 tablespoons quality red wine vinegar
Making recipe
1 Cut bread into large pieces and moisten with a little water. Soak briefly, squeeze to remove liquid then tear into small pieces. Mix bread, onion, tomatoes, celery and cucumber in a serving bowl.
2 Finely chop oregano leaves. Mix with basil, oil, salt and pepper. Pour over bread and vegetables. Chill, covered about 1 hour. Stir in red wine vinegar. Season to taste.
serves 4
preparation + chilling 1 hour 10 min
----------------------------------------------------------------------------
Contains: 375 cal, 8 g protein, 20 g total fat,
3 g saturated fat, 0 mg cholesterol, 39 g carbohydrate, 5 g fibre
Comments
Post a Comment