Panzanella, or tomato, sage and onion salad with garlic-y croutons
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This week's volume is coming to you from the beach! I may or may not have completely forgotten about writing this recipe up earlier so please excuse any typos as I'm writing this on my phone while trying to figure out a screen brightness that can combat direct sunlight.
As I'm in italy and as it's summer, I felt it was only appropriate to make a tomato recipe. This super versatile salad/deconstructed sandwich is really the perfect food so give her a go!
Ingredients #
Ingredients for 2
- 1 or 2 small ciabattas (or baguettes) preferably stale ones
- 2 garlic cloves
- +- 400g super ripe tomatoes
- 1 small red onion
- A handful of sage
- Olive oil
- Salt
- Black pepper
Method #
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Tear or cut the bread in bite sized pieces and finely mince the garlic cloves. In a large frying pan heat up some olive oil and fry the bread together with the garlic until golden brown and crisp. Yes, you could absolutely do this in the oven as well but as it was 35 degrees in the little kitchen here in Italy I did not feel like heating up the oven.
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As the bread is frying, cut the tomatoes in which ever shape you want. Thinly slice the onion and finely chop the sage.
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In a large bowl add the tomatoes, onion and sage and season it with a lot of salt, a few grinds of black pepper and some olive oil.
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When the bread is golden brown and crispy, add it to the tomatoes and toss everything together.
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As the bread will soak up the tomato juices and at some point will become soggy, it's best to either eat this immediately or serve it with the croutons on top.
There you have it! Salad that's kind of a sandwich. Italian brilliance at its prime.