Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, panzanella. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad.

Panzanella is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Panzanella is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have panzanella using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Panzanella:

1. Get The best tomatoes you can buy
2. Get Cucumber
3. Take Basil
4. Get Stale ciabatta bread
5. Make ready for the dressing
6. Take Olive oil 3 parts
7. Make ready Red wine vinegar 1 part
8. Prepare Dijon mustard (opt)
9. Take Chilli flakes (opt)
10. Get Salt and pepper

At Panzanella, they bring you an extensive choice of fine wines to compliment your palate. The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated from a dressing of sweet tomato juices, vinegar and plenty of olive oil.

Steps to make Panzanella:

1. Slice the bread to about 1 cm thickness, arrange on a tray with olive oil salt and pepper and bake at 200c for about 10 minutes or until nicely golden brown. While the croutons are baking slice up your tomatoes and season with salt and pepper.
2. Peel, deseed and slice the cucumber, mix olive oil, vinegar, mustard, chilli flakes and seasoning in a jar and give a vigorous shake. Pick some basil leaves layer them and roll into a cigar and slice with a sharp knife.
3. Combine cucumber and basil with the tomatoes which have been seasoned for around 5 minutes to start releasing excess water. Add as much dressing as you like
4. Remove croutons from oven and transfer onto a kitchen paper towel to absorb excess oil, while still warm combine with the salad and give a good toss.
5. You can leave the salad to sit for a minute or 2 for the bread to absorb the salad juices and dressing, this works well on a large platter for the family to share, either way there is me looking pleased and a final picture. These screen shots are taken from my youtube channel.

Panzanella is a great way to use up stale bread. It's made for warm summer days, when tomatoes are at their best. Serve with something simple like a beef carpaccio. Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science.

So that’s going to wrap it up for this exceptional food panzanella recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!