Panzanella Salad - the Best way to Enjoy Tomatoes & Bread Together скачать в хорошем качестве

Panzanella Salad - the Best way to Enjoy Tomatoes & Bread Together

🔴 In this video, we will make Panzanella salad but with a Jewish touch to it. We will use for the croutons a leftover challah bread. The use of challah bread is perfect with this salad that usually hides the taste in the juices that come from the tomatoes. You can find the Recipe in the description below 👇👇 👉 Make sure to Subscribe & check my other videos on - http://youtube.com/c/thinkofoodandrey... For: 4 Guests 👉 Ingredients: ➡️ Measurements Heirloom Tomatoes 600 gr Cucumber 200 gr Croutons 150 gr Olive oil 40 ml Salt, black pepper To taste Fresh mozzarella 250 Red onion 70 Fresh Oregano 6 Fresh Basil 6 Balsamic 60 ml Red wine vinegar 8 ml Garlic 6 gr Parsley 6 gr White sugar 40 gr ➡️ Method of Cooking: ✅ For the Challah Croutons You can use regular croutons but, in my opinion, brioche or challah bread types are the perfect ones for Panzanella salad because they absorb the flavour well. What I usually do, is cut the challah bread that I have leftover into cubes. Put them on a tray and drizzle over olive oil and sprinkle salt and black pepper. Bake at a pre-heated oven to 120c or 248f. Bake for about 10-15 minutes, depending on the size that you choose to cut. I like to play with the colours, so I do not mix the croutons while they bake. As soon as they come out of the oven, add crushed and chopped garlic. Let them rest and chill down before using them in the salad. ✅ For the Balsamic glaze Mix the sugar with the balsamic and put it on the stove. Reduce until you have a nice consistent glaze. 🔴 Note: Do not reduce the glaze too much otherwise when it will chill it be difficult to drizzle it over the salad. Also please, do not try to touch or taste the glaze before it is chilled. It is very hot and if you will try you might burn. Be aware:) ✅ For the Vegetables & Mozzarella Cut the tomatoes in any shape that you like, or you can use cherry tomatoes. I am usually cutting most of the vegetables for this salad same as for Greek salad, medium to big size. Same with the cucumbers. As for the onion, I slice it the same way as the onion for the ceviche, fine juliennes. Rinse it under cold water to make it crunchier and softer in flavour. Chop roughly the lettuce and we will use it as a bed on the plate to stop the juices to run to the bottom. Chop the herbs. Crush and chop one clove of garlic. You can pre-make the mozzarella if you would like. Just tear it into smaller chunks and marinate with olive oil and some salt to give it extra push on the flavours. ✅ Building the Salad When you have all the ingredients ready, mix the tomatoes with the oregano and the basil. Season with salt, black pepper, olive oil, and red wine vinegar. Let the vegetable sit for a few minutes and develop the flavours. Then Place on the bottom of the plate the lettuce. Then parsley, spring onion and cucumber. Next, the croutons and on top of it the marinated tomatoes. Finish with the mozzarella, onion, balsamic glaze. Give a final touch of black pepper on the cheese and fresh olive oil. ✅ Enjoy. ➡️ Timeline: 0:00 Introduction 0:16 Ingredients 0:24 A bit about the Salad 2:02 Making the Croutons 3:24 Balsamic Glaze 4:34 Working on the Vegetables 7:18 Some Flavours 8:28 Plating Acknowledges: Music: https://www.bensound.com/royalty-free...