Panzanella (Italian salad with ciabatta) recipe Share this recipe on Facebook
A famous Italian salad recipe that uses tomatoes, cucumbers, celery and red onion together with leftover ciabatta bread. Easy to make and healthy, this salad can be served alone, as a light meal or as a starter.
Preparation time: -, Cooking time: -, Serves: 4
For the salad
1/2 loaf (about 275g) of ciabatta bread
6 medium tipe tomatoes
2 celery sticks, leaves trimmed off, roughly chopped
1 - 2 cucumbers, peeled and sliced thinly
1 medium red onion, roughly chopped
For the salad dressing
1/4 cup (60ml) red wine vinegar
1/2 cup (125 ml) olive oil
1 garlic clove, minced
1/4 cup fresh basil leaves, finely shredded
Prepare the celery, tomato, cucumber, onion and ciabatta
Wash the vegetables. Chop the celery, cucumber and red onion and set aside. Quarter the tomatoes, remove the seeds and roughly chop. Mix with the other vegetables and set aside.
Cut the ciabatta in half lengthwise, remove the soft center and discard. Cut the remaining ciabatta into about 1/2 inch (2 cm) cubes.
Make the salad dressing
Add the garlic, vinegar and olive oil in a blender and process until well combined. You can also add them in a small glass jar, seel it and shake until well combined.
Assemble the salad
In a large bowl, add the ciabatta, celery, tomatoes, cucumber, onion and shredded basil leaves. Pour over the salad dressing and toss gently, until all ingredients are well combined and covered with the dressing.
Serve in individual dishes or in a large bowl.
Notes and tips
This salad contains 30g fat per serving.