Panzanella - pyszna sałatka z pomidorów z grzankami na koniec lata.

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Gather ripe tomatoes from the garden, emphasizing their freshness and flavor.

Cut stale bread into bite-sized cubes, about 9 pieces per slice, and place in a bowl.

Add a generous pinch of salt and garlic pepper to the bread cubes.

Drizzle approximately 3 tablespoons of olive oil over the bread, mixing thoroughly to coat each piece evenly.

Spread the bread cubes on a baking sheet lined with parchment paper, ensuring they do not overlap.

Bake the bread cubes in the oven at 180 degrees Celsius (356 degrees Fahrenheit) using the convection setting until golden brown, checking and stirring occasionally during baking.

Slice red onion thinly, preferably using a mandoline for even pieces, and add to a mixing bowl.

Chop ripe tomatoes into chunks, mixing different colors for visual appeal, and add to the bowl with the onion.

Add the baked bread cubes to the bowl with the tomatoes and onion.

Sprinkle parmesan cheese flakes over the salad mixture.

In a separate bowl, mix olive oil, Dijon mustard, and balsamic vinegar to create a dressing, then pour it over the salad.

Toss the salad gently to combine all ingredients and ensure even coating with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary