Panzanella With Green Beans And Mozzarella
Home made olive oil croutons, onions, and sweet summer tomatoes - as many varieties you find - are already enough to build a delicious Panzanella salad. Originally from Tuscany and Umbria, Panzanella is made with stale bread, ripe tomatoes, onions and olive oil. Simple ingredients transformed into something deeply satisfying.
However, like many other classics, it adapts beautifully to the season. This version brings in green beans and mozzarella for extra freshness, texture and balance.
Roast the bread
Preheat the oven to 220 C with ventilation.
Cut the stale bread into bite-sized pieces and toss them in a bowl with 10 ml of olive oil and a pinch of salt.
Spread evenly on a baking tray lined with baking paper and roast for 10-15 minutes, until golden and crisp on the outside.
Remove from the oven and let it cool slightly.
Simmer the green beans
Wash and trim the green beans, then cut or tear them into bite-sized pieces.
Bring a medium saucepan of water to a boil. Add the beans together with a pinch of salt, then reduce the heat to a simmer.
Cook for about 5-7 minutes, but check for doneness after the first few minutes, as cooking time varies depending on the type and freshness.
Dry and let cool slightly.
Prepare the salad
Slice the tomatoes and finely chop the onion.
In a large bowl, toss the tomatoes, onions, teared basil leaves and the green beans with the lemon juice and a pinch of salt.
Let everything rest for about 5 minutes so the tomatoes can release some of their juices.
Add the roasted bread and toss gently to coat it with the juices.
Transfer to serving plates or bowls and add the mozzarella balls.
Drizzle the remaining olive oil, sprinkle the pine nuts and serve immediately.
Enjoy.
INGREDIENTS - for two persons
Organic or “Best you can get” !
Stale bread - 250 grams
Green Beans or bean pods - 300-350 grams
Tomatoes - 350 grams
Onion - 100 grams
Mozzarella small balls - 150 grams
Pine nuts - 15 grams
Olive oil - 20 ml
Basil leaves - 4-5 leaves
Lemon juice - 5 ml
A pinch of salt
