Panzanella Salad
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Panzanella Salad
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- For 4 people:
- 3 fresh ripe tomatoes
- A bunch of lush green basil
- 1 garlic clove
- Portion of toasted crisp/stale bread you might also be able to find some crisp bread crackers at your local green grocer or supermarket
- 150-200 grams Baked ricotta
- balsamic vinegar
- balsamic glaze
- extra virgin olive oil EVOO
- salt
- pepper
- Dried oregano and sage herbs
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Instructions
- Break up the bread into small pieces and put it inside the salad bowl.
- Drizzle a generous amount of extra virgin olive oil over the top.
- Pour balsamic vinegar over the top also (as much as you like depending on how strong you enjoy your salad dressing).
- Mix it well using a spoon.
- Cut the green part out of the top of the tomato and slice them into small chunks.
- Remove the skin from the garlic clove and slice it into small pieces.
- Add the garlic to your salad.
- Break off several basil leaves from the bunch and rip them into small strips using your hands adding them to the salad and mix everything together well.
- Add salt and pepper (as much as desired) and 2-3 pinches of dried oregano and sage.
- Mix this through really well with a spoon before adding another few drizzles of extra virgin olive oil and balsamic and mixing again.
- Now, get your piece of baked ricotta and break it in small chunks, adding it straight to the salad, keeping a third of it to the side for later.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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