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  • Panzanella

    Pour: 2 personnes
    Temps de cuisson: 30 minutes
    Calories: 500 calories par part
    Niveau de difficulté: 1 ou 3

    4 à 5 tomates bien mûres
    15 feuilles de basilic
    sel selon votre goût
    poivre moulu selon votre goût
    400g de pain toscan en tranches
    1 petit concombre
    ½ verre de vinaigre de vin rouge
    1 gros oignon rouge
    huile d'olive vierge extra

    1. Faites tremper le pain toscan dans un saladier, utilisez de préférence du pain rassis.
    2. Hachez finement l'oignon et faites-le mariner dans un demi-verre de vinaigre de vin rouge.
    3. Lavez le concombre et coupez-le en tranches, ou coupez-le en deux si vous utilisez un gros concombre.
    4. Coupez les tomates en morceaux de taille moyenne, enlevez le jus des tomates.
    5. Essorez le pain, en enlevant le plus d'eau possible, puis mélangez avec les morceaux de tomates, de concombre et d’oignon (après avoir égoutter le vinaigre), salez et poivrez selon votre goût, puis ajoutez un peu d'huile.
    6. Hachez une dizaine de feuilles de basilic et ajoutez-les à la panzanella dans le saladier, en mélangeant bien avec les mains. Conservez quelques feuilles de basilic et utilisez-les pour décorer la salade.


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