How to Make Panzanella a.k.a Stale Bread Salad

Bring that rock hard stale brea to life!

617 Views 33 Likes
How to Make Panzanella a.k.a Stale Bread Salad Recipe
26 Steps
Ingredients
Embed
1
I made this on the bread machine and then completely forgot, it was on the counter for 3 days now. Really it is hard like a brick

I made this on the bread machine and then completely forgot, it was on the counter for 3 days now. Really it is hard like a brick

2
This was one slice roughly chopped

This was one slice roughly chopped

Recommended For You
3
This is the amount of bread I used. Oh also it is wholegrain it absorbs nicely the flavors of the dressing

This is the amount of bread I used. Oh also it is wholegrain it absorbs nicely the flavors of the dressing

4
The olive oil I used is infused with rosemary, it's just amazing for this recipe! Try at home! You just have to add the oil and the chopped rosemary to a clean container and let sit for a few days!

The olive oil I used is infused with rosemary, it's just amazing for this recipe! Try at home! You just have to add the oil and the chopped rosemary to a clean container and let sit for a few days!

5
Here you can see the rosemary. Add the oil to a skillet, heat it

Here you can see the rosemary. Add the oil to a skillet, heat it

6
Add some garlic, a pinch of salt and some grinds of pepper and the add the bread

Add some garlic, a pinch of salt and some grinds of pepper and the add the bread

7
This is the pepper mixture I use: black, white and pink peppers and a little bit of mustard seeds.

This is the pepper mixture I use: black, white and pink peppers and a little bit of mustard seeds.

8
Chop everything roughly while your bread is in the skillet

Chop everything roughly while your bread is in the skillet

9
10
When they they're crunchy and golden and flavorful of the peppers, rosemary and garlic turn off the fire and let sit for a while

When they they're crunchy and golden and flavorful of the peppers, rosemary and garlic turn off the fire and let sit for a while

11
Add to your bowl, the bread have to be the first layer to absorb all the juices from the tomatoes and the dressing

Add to your bowl, the bread have to be the first layer to absorb all the juices from the tomatoes and the dressing

12
Then add your tomatoes

Then add your tomatoes

13
Cucumber

Cucumber

14
While you let the bread absorb the tomatoes chop the half onion and the cheese, (i used a local goat cheese)

While you let the bread absorb the tomatoes chop the half onion and the cheese, (i used a local goat cheese)

15
Add to the bowl

Add to the bowl

16
Capers!

Capers!

17
I did not add any salt to the dressing because of the cheese and the capers, you'll see you don't need it!

I did not add any salt to the dressing because of the cheese and the capers, you'll see you don't need it!

18
On for the dressing! Some generous grinds of pepper

On for the dressing! Some generous grinds of pepper

19
Generous glugs of olive oil

Generous glugs of olive oil

20
Balsamic vinegar (remember, is all to taste, so just adjust to your preferences/mood)

Balsamic vinegar (remember, is all to taste, so just adjust to your preferences/mood)

21
Mix it well

Mix it well

22
Fresh oregano, basil works as good and it's easier to find fresh.

Fresh oregano, basil works as good and it's easier to find fresh.

23
Pour the dressing

Pour the dressing

24
And then start digging for your bread. Mix everything so it's all coated

And then start digging for your bread. Mix everything so it's all coated

25
and eat it! If you let sit for a while, flavors will intensify and bread will not be as crunchy, but still is just as great!

and eat it! If you let sit for a while, flavors will intensify and bread will not be as crunchy, but still is just as great!

26

If there's some left, cover with cling film and refrigerate it. Now try not to eat the whole bowl at once and wait anxiously for your next brick of bread :D

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments