Panzanella is a summer Italian salad of tomatoes, sundried tomatoes, caramelised red onions, olives, ciabatta bread, basil, and mozzarella pearls. It is very popular as a summer salad.
10 vine tomatoes
- 1 medium-sized red onion
2 tablespoons olive oil
Dash of balsamic vinegar
- 50g black pitted olives
50g mozzarella pearls or torn mozzarella
handful torn basil leaves
100g of stale sour dough – or focaccia bread
Caramelised the onions
Heat the olive oil in a pan, on a low heat and add the peeled and sliced red onions (I always cut onions from top to bottom rather than across the equator).
The slower you cook the onions the more caramelised the onions will become when they look like they are sweated and starting to colour add a splash of balsamic vinegar. Reduce until all the vinegar has been soaked up by the onions.
Turn off and leave the onions to cool.
Add the tomatoes & other ingredients in a bowl
Cut the tomatoes into chunks the more informal the better and place in a bowl, along with the halved mozzarella pearls or torn mozzarella, and halved olives.
Add the cooled onions, bread & mix
When the onions have cooled add to the bowl along with the torn chunks of bread and torn basil leaves.
Mix the ingredients together and serve.