Tomato panzanella

This is the time to compose tasty salads with tomatoes in our region!

Here's a delicious tomato panzanella recipe, ciabatta and basil.

Ingredients for 4 people:

  • 600 g tomatoes of various shapes and colors
  • 200g ciabatta a little stale
  • 3 c. tablespoons red wine vinegar
  • 6 c. tablespoons olive oil 2 + c. soup
  • 1 small red onion
  • 1 clove garlic
  • 5 branches basil (1 bunch)
  • Salt and freshly ground pepper

Panzanella recipe tomato

  • Cut the ciabatta roughly into cubes.
  1. Put them on a baking tray lined with baking paper.
  2. Drizzle with 2 tablespoons of olive oil,
  3. salt and pepper, mix well.
  4. Fry in preheated oven at 210 ° C (th.7) for about 10 minutes.
  • Peel and slice the red onion.
  • Peel and chop the garlic degerminating.
  • Rinse and dry the tomatoes, cut into quarters.
  • Combine tomatoes, onion, garlic, 6 tablespoons of olive oil and vinegar in a bowl.
  • Salt and pepper.
  • Let stand 10 minutes.
  • Add the croutons, toss again and let stand 15 minutes.
  • Coarsely chop the basil leaves and sprinkle over the salad.
  • Pour It Up.

Credit: © N. Arnoult / JC Amiel / AOP Tomatoes and cucumbers in France