EPISODE 12: PICNIC SALAD
In the new episode of Ana Cooks, Zagreb Loves, Ana Ugarković has prepared something light, fresh, and perfect for summer days – a delicious Panzanella salad!
Panzanella Salad (Serves 6)
Ingredients:
- 1 kg ripe tomatoes, cut into chunks
- salt
- 300 g bread, cut into approximately 2 cm cubes
- extra-virgin olive oil
- 1 large red onion
- 2 small fresh cucumbers
- 2 medium garlic cloves, finely grated
- rice vinegar or white wine vinegar
- freshly ground black pepper
- 1/2 cup fresh basil, roughly chopped
Preparation:
1. Sprinkle the chopped tomatoes with two teaspoons of salt, toss and set aside.
2. Season the sliced onion with salt, pour vinegar over it and set it aside as well.
3. Peel the cucumbers and cut them in half.
4. Remove and discard the seeds.
5. Cut the cucumber halves into thin slices and lightly season them with salt.
6. Preheat the oven to 180°C.
7. Toss the bread cubes with two tablespoons of olive oil and bake for about 15 minutes, until golden and crispy.
8. Remove them from the oven and allow them to cool.
9. Drain the onion and add it to the tomatoes along with the garlic, cucumbers and toasted bread cubes.
10. Drizzle with olive oil and season to taste with more vinegar, salt and pepper.
11. Finish with fresh basil.
You can serve the salad immediately while the bread is still crispy or after a few hours, once it has soaked up the juices from the vegetables.
