Food recipes

Tomato panzanella

Tomato panzanella

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Now is the time to compose tasty salads with tomatoes from our regions!

Here is a delicious panzanella recipe with tomatoes, ciabatta and basil.

Ingredients for 4 persons :

  • 600 g of tomatoes in various shapes and colors
  • 200 g of slightly stale ciabatta
  • 3 tbsp. red wine vinegar
  • 6 c. olive oil + 2 tbsp. soup
  • 1 small red onion
  • 1 clove of garlic
  • 5 branches of basil (1 small bouquet)
  • Salt, freshly ground pepper

Tomato Panzanella Recipe

  • Roughly cut the ciabatta into cubes.
  1. Place them on a baking sheet lined with baking paper.
  2. Drizzle with 2 tablespoons of olive oil,
  3. salt and pepper, mix everything well.
  4. Brown in the oven preheated to 210 ° C (th.7) for about 10 minutes.
  • Peel and mince the red onion.
  • Peel, degerm and chop the garlic.
  • Rinse and dry the tomatoes, cut them into quarters.
  • Combine the tomatoes, onion, garlic, 6 tbsp of olive oil and vinegar in a bowl.
  • Add salt and pepper.
  • Let stand 10 minutes.
  • Then add the croutons, mix again and let stand for 15 minutes.
  • Roughly chop the basil leaves and sprinkle them over the salad.
  • To serve.

Photo credit: © N. Arnoult / JC Amiel / AOP Tomatoes and cucumbers from France

Video: Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc (July 2022).


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