Today I’m sharing a summer recipe that I love because it’s simple, quick, and super tasty: crunchy panzanella!
It’s a twist on the classic Tuscan panzanella, but with an extra crunchy touch that makes it irresistible.
Instead of soaking stale bread, I used ready-made salad croutons, the kind you can easily find at the supermarket. They’re perfect if you’re short on time but don’t want to sacrifice flavor. If you prefer to do everything at home, you can cut stale bread into cubes, bake them with a drizzle of oil to get golden and fragrant croutons. 😊
The base remains the same: ripe tomatoes, crispy cucumbers, a nice bunch of fresh basil, onion – I also added celery and tuna. Everything is dressed with extra virgin olive oil, vinegar, salt, and pepper. I prepare it in less than 10 minutes and serve it immediately to maintain the crunchiness, but if you prefer a softer texture, you can let it rest for a few minutes.
✨ This bread salad is perfect for those seeking a fresh idea for lunch, a quick appetizer, or even a tasty side dish to bring to the table.
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- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 5.3 oz croutons for soups or salads
- 1 stalk of celery, 1 onion preferably Tropea
- 8.8 oz tuna
- 1 cucumber
- 7 oz cherry tomatoes
- basil
- apple cider vinegar
- extra virgin olive oil, salt
Tools
- cutting board
- knives
- apple cider vinegar
Steps
To prepare the crunchy panzanella, start by washing and chopping the cherry tomatoes. Thinly slice the onion and cut the celery. Peel the cucumber and slice it into strips.
In a salad bowl, combine the vegetables, basil, tuna, and croutons. Dress with a drizzle of apple cider vinegar and extra virgin olive oil. Salt and mix well.
The crunchy panzanella is ready! 😊
FAQ (Questions and Answers)
Is it possible to make crunchy panzanella with bread?
Of course, you can cut the bread into cubes of about 0.4-0.8 inches. Spread the cubes on a baking sheet covered with parchment paper with a drizzle of oil and toast them in the oven at 375°F for about 10 minutes. They will be incredibly crunchy!
