John Myers
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Super Easy Panzanella
The perfect super easy panzanella recipe with a picture and simple step-by-step instructions.
dressing
- 0,25 Cucumber
- 0,5 Red Onion, finely diced
- 2 Spring onions, cut into thin rings
- 1 stale Bun
- Butter
- 1 Clove of garlic
- 1 tsp Dijon mustard
- 1 tsp Honey
- 0,5 Lemon, the juice
- Pepper
- Salt
- Olive oil
Preliminary remark
- Who doesn’t know that you don’t have the time or inclination to cook big. But you still want something really nice food, it should just go quickly and not take up too much time on the stove in these summer temperatures. I then very much like to orientate myself towards Italian cuisine. It’s simple, with no frills, lives off the ingredients and is thoroughly honest. And it’s pretty unpretentious. And such a very simple panzanella is always a pleasure.
dressing
- Put the garlic together with the mustard, honey, lemon juice as well as pepper and salt and plenty of olive oil in a tall container and mix with the hand blender, it results in a creamy dressing. By the way, if you have a little too much dressing, just put it in a screw-top jar, it will keep in the refrigerator for 7-10 days and then just shake it up if necessary.
salad
- Cut the tomatoes into bite-sized pieces and do the same with the cucumber. Put both in a bowl. Now add the onion and spring onion – do not mix yet. Cut the roll (or baguette or other leftover bread) into bite-sized pieces.
- Melt plenty of butter in a pan over medium heat and roast the bread cubes until golden brown, drain briefly on paper towels and then add hot to the salad. Pour the dressing over it, mix and let it steep for about 5 minutes before consumption.
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