Panzanella – a delicious recipe with Raffermo bread, tomatoes, red onions, white celery, basil, Extravirgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the bread into medium-thin slices; soak it for some minutes in cool water. Once well soaked, but with the crust not too soft, take some little by little in your hands and squeeze it carefully to eliminate as much water as possible.
2
Leave the sliced bread or rub it using the hands, if you prefer, to obtain more breadcrumbs. Pour the mixture into a salad bowl, add the previously peeled, washed and sliced tomatoes; add the peeled red onions cut into small rings, the minced celery ribs and lastly the basil, stripped, washed quickly, dried with a clean cloth, and minced.
3
Flavour abundantly with extravirgin olive oil, salt and pepper. Just before serving, flavour the panzanella with a sprinkling of vinegar, stir, and pour the obtained mixture in the dishes and garnish with some basil leaves.
33
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 400g of Tuscan Raffermo bread, 2 tomatoes, 2 red onions, 1 white celery rib, and more.
Yes, Panzanella falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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