Cruncy, fresh, flavoursome Panzanella Salad. Loaded with homemade croutons coated with extra virgin olive oil, salt, pepper and garlic, balanced by the sweet and acidic heritage tomatoes, the balsamic macerated red onion and cucumbers.
Panzanella Salad
Yield:
2 Servings
Cruncy, fresh, flavoursome Panzanella Salad. Loaded with homemade croutons coated with extra virgin olive oil, salt, pepper and garlic, balanced by the sweet and acidic heritage tomatoes, the balsamic macerated red onion and cucumbers.
Ingredients
For the Salad:
- 3 heritage tomatoes
- 1/2 red onion
- 1 cucumber
- 4 tbsp balsamic vinegar
- 6 prosciutto slices
- 8 basil leaves
For the Croutons:
- 5 slices country loaf bread (1 day old)
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves
- salt
- pepper
For the Vinaigrette:
- 6 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- salt
- pepper
Instructions
- Slice the red onion julienne style. Place in a shallow bowl with 4 tbsp balsamic vinegar and leave it to macerate at least 15 minutes.
- Cut into 3 cm cubes the slices of sourdough bread and place into a bowl. Peel and smash the garlic and add over the bread cubes. Drizzle some extra-virgin olive oil. Heat a pan over medium heat, add the bread and cook for 5 - 7 minutes or until golden and crispy. Set aside and leave it to cool.
- In a small jar, add 6 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar and season with salt and pepper. Cover the jar with the lid and shake well to combine and obtain your vinaigrette.
- Slice the heritage tomatoes, the cucumber, and roughly tear the basil leaves with your hands. Place everything into a bowl. Add the croutons, the macerated onion (squeeze the excess balsamic vinegar) and the vinaigrette and combine.
- Finally, add the prosciutto slices and serve.
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