Another Panzanella Salad

Salads

Jan 8

As mentioned in my first panzanella recipe from a couple of years ago, this salad has Tuscan and Umbrian origins, with stale bread turned into croutons as its key ingredient. You can use any bread you like - sourdough or ciabatta work beautifully - the idea is simply to give leftovers a second life. With just a drizzle of olive oil and a few minutes in the oven, the bread turns golden and crisp, ready to soak up the tomato juices. Feta cheese and avocado add richness, while arugula keeps the salad fresh and slightly peppery. Good quality olive oil, balsamic vinegar, a few drops of lemon juice… and that’s is it.

( And yes - I almost forgot about the pine nuts :) )

The Recipe

Preheat the oven at 210C with ventilation.

The croutons

Cut the bread into bite-sized pieces, or tear it by hand for a more rustic look. Add the bread pieces to a bowl and toss with olive oil add a pinch of salt, then transfer to a baking tray lined with baking paper. Sprinkle with grated parmesan. Roast for about 10 minutes, until golden and crispy. Remove the from the oven and let cool.

Use the still-hot oven to toast the pine nuts for about 5 minutes.

Prepare the other ingredients…

Wash the tomatoes, cut them into bite-size pieces, and place them in a large bowl with a pinch of salt. Add the bread croutons and toss gently, allowing the bread to absorb the tomato juices.

Cut or tear the feta in bite size pieces.

Slice the avocado thinly.

Assemble the salad

Arrange the arugula on the serving plates.

Top with the bread and tomato mixture.

Distribute the feta and avocado evenly over the salad.

Sprinkle with the toasted pine nuts.

Finish with a drizzle of olive oil, balsamic vinegar, and lemon juice.

Enjoy !

INGREDIENTS - for about two persons

Organic or “Best you can get” !