The recipe for this delicious Italian bread salad is brought to you by Restaurant Rossio in Delft, The Netherlands.
The Panzanella croutons: Cut the bread in 2 cm cubes, sprinkle them with a little bit of sugar and place them in a pre-heated oven for 15-20 minutes (190 degrees)
Cut the leaves of the lettuce, the cherry tomatoes & the onion in thin rings
Add the basil leaves, do not cut them
Mix the ingredients in a bowl
Flavour with some oil and vinegar, the taste of vinegar should be really there, may taste a bit sour
Sprinkle with a bit of pepper, salt and grated Parmesan. You can use a peeler to create nice grated Parmesan
Just before serving, lightly toss the Panzanella croutons through the salad
Tips from the author
Restaurant Rossio in Delft is opened all day. In our restaurant we serve delicious fresh coffee, irresistible homemade pie and cookies, a tasty lunch, drinks, simple and pure food or choose for a luxury dinner. In our South European cuisine we use only fair, fresh ingredients. The vegetables and fish are freshly ordered every day and we only use free-range meat.
This salad serves 4 people as a starter or side dish.