Bread salad, Panzanella

Bread salad - Panzanella

In the warm season, when the sun is shining and fresh flavors envelop us, Panzanella bread salad becomes the perfect choice to indulge your taste buds. This classic Italian recipe, rich in simple and wholesome ingredients, has a fascinating history, originally created to make the most of leftover bread from previous meals. Today, we enjoy it in a variety of variations, but keep its essence: bread, vinegar and cucumber.

Preparation time: 20 minutes
Marinating time: 30 minutes
Number of servings: 4

Ingredients:
- 350 g bread (preferably rustic bread or ciabatta)
- 3 medium cucumbers
- 2 onions (white or red, according to preference)
- 2 zucchini
- 4 pieces of asparagus
- 4-5 tablespoons balsamic vinegar (or other vinegar)
- 4-5 tablespoons extra virgin olive oil
- salt and pepper to taste
- about 10 fresh basil leaves

Preparation:

1. Preparing the ingredients: Start by cutting the bread into approximately 2-3 cm cubes. Older bread is ideal as it will absorb the flavors and become slightly crusty. If you're using fresh bread, you can let it air-dry slightly or lightly toast it in the oven.

2. The croutons: In a frying pan, add a tablespoon of oil and let it heat. Add the bread cubes and fry over medium heat, stirring constantly, until golden and crispy. These croutons add a delicious texture to your salad.

3. Preparing the vegetables: Cut the courgette into small cubes and the asparagus into pieces of about 4-5 cm. Boil for 3 minutes in salted water until slightly tender but still crisp. After boiling, immediately transfer them to a bowl of cold water to stop cooking and preserve the vibrant color.

4. Onion and cucumber: Cut the onion into julienne strips and the cucumber into chunks. If you want a less pungent salad, you can soak the onions in cold water for 10 minutes before adding them to the salad.

5. Combining the ingredients: In a large bowl, add all the prepared ingredients: croutons, zucchini, asparagus, onion and cucumber. Add salt, pepper, olive oil and vinegar. Stir gently to combine ingredients without crushing the bread.

6. Flavoring: Tear basil leaves over the lettuce to release the flavor. Let the salad sit for 30 minutes before serving so that the flavors blend perfectly and the bread absorbs the juices from the vegetables.

7. Serving: Panzanella is great served on its own, but you can accompany it with fresh cheeses or a refreshing white wine. It's a perfect choice for a light lunch or summer dinner.

Practical tips:
- You can experiment with other seasonal vegetables such as tomatoes or bell peppers to add different flavors and colors.
- Replace balsamic vinegar with apple or white wine vinegar, depending on your preference.
- For a richer version, add cubes of feta or mozzarella cheese.

Nutritional benefits:
This salad is high in fiber thanks to the fresh vegetables and whole grain bread. Zucchini and asparagus are excellent sources of vitamins A, C and K, while basil adds antioxidants and flavor.

Frequently asked questions:
- Can I use sliced bread? Yes, but rustic or ciabatta bread is preferred for its texture.
- Can I keep the salad for the next day? Yes, Panzanella keeps well in the fridge and becomes even tastier as the flavors develop.

With this Panzanella bread salad recipe, you'll transform simple ingredients into a delicious and flavorful meal. Savor every bite and enjoy spending time with loved ones around the table!