JW MARRIOTT KITCHEN

 

Panzanella (Italian Bread Salad)

Panzanella is a traditional Tuscan bread salad made with chunks of stale bread, ripe tomatoes, cucumbers, red onions, and basil. Tossed in olive oil and vinegar, it’s a perfect summer dish that celebrates the simplicity and flavors of Italian cuisine.

Ingredients:

1. 300g (10 oz) stale bread (preferably ciabatta or baguette)

2. 4 ripe tomatoes, chopped

3. 1 cucumber, peeled and sliced

4. 1 small red onion, thinly sliced

5. 1/4 cup extra virgin olive oil

6. 2 tablespoons red wine vinegar

7. 10-12 fresh basil leaves, torn

8. Salt, to taste

9. Freshly ground black pepper, to taste

10. 1/2 teaspoon dried oregano (optional)

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Instructions:

1. Soak the bread: Tear the stale bread into chunks and place in a large bowl. Add enough water to cover the bread and let it soak for about 5 minutes. Once soaked, gently squeeze out the excess water and break the bread into smaller pieces.

2. Prepare the vegetables: In a separate bowl, combine the chopped tomatoes, cucumber, and red onion.

3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and oregano (if using).

4. Combine: Add the soaked bread to the bowl with the vegetables. Pour the dressing over the mixture and toss everything together until well combined.

5. Let it sit: Cover the salad and let it sit for at least 30 minutes, allowing the flavors to meld together.

6. Serve: Just before serving, stir in the fresh basil leaves and adjust the seasoning with more salt and pepper if necessary.

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Cooking Tips:

1. The bread must be stale for the best texture—fresh bread won’t absorb the dressing as well.

2. You can also add other ingredients like olives, capers, or bell peppers for variety.

3. For extra richness, drizzle with a little more olive oil right before serving.

Nutrition Facts (per serving, approx.):

1. Calories: 320

2. Protein: 6g

3. Fat: 22g

4. Carbohydrates: 31g

5. Fiber: 4g

6. Sodium: 350mg

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