Introducing the perfect "back to school" recipe: Panzanella Salad! This simple, nutritious dish features ripe tomatoes, toasted Italian bread, and a tangy dressing, making it an ideal option for busy school days. It's incredibly easy to prepare, requiring minimal time and effort, and offers a balanced mix of carbs, proteins, and healthy fats to keep kids energized throughout the day. The best part? Panzanella can be made ahead of time, allowing the flavors to meld and making it a convenient lunchbox option. Plus, it's versatile—swap chicken for tuna, zucchini for cucumber, or add your child's favorite cheese instead of feta. Unlike the traditional version, which uses stale bread soaked in water and vinegar, we toast the bread in olive oil first for extra flavor and a satisfying crunch, while still allowing it to soak up the natural juices from the tomatoes. Try this delicious and adaptable panzanella salad for a quick, healthy, and kid-friendly meal!
Difficulty : easy
Prep time : 20 mins
Cook time : 10 minutes
Doses for : 4 people
2 tomatoes (red and yellow if possible. Makes it very colorful!)
2 cucumbers
½ cup red onions
½ cup feta cheese
½ cup black olives
2 slices of country bread or ciabatta
1 jar tuna in oil
1 bunch of basil
Pepper
1. Start by cutting the tomatoes and add them to a bowl with a pinch of salt and a drizzle of olive oil. The salt will help the water come out from the tomatoes.
2. Preheat the oven at 375F. Cut the slices of bread in 1-inch cubes. Drizzles the bread with some olive oil and season with salt and pepper. Bake for 8/10 minutes until golden brown and crunchy.
3. Peel the cucumber, remove the seeds and cut in ½ inch slices or dice. Place in a different bowl from the tomatoes.
4. Slice the red onions as thin as possible. Add with the cucumbers. Strain the tuna and add it to the bowl.
5. Add the olives, the feta cheese and a generous amount of fresh basil.
6. With a slotted spoon, strain the tomatoes from their liquid and add them to the bowl with the rest of the ingredients.
7. Take the croutons and soak them in the tomato water for 5 minutes.
8. In a small bowl mix 2 tablespoons of vinegar, ¼ of vinegar, a pinch of salt and a little bit of pepper and whisk to make a simple vinaigrette.
9. Toss all the ingredients with the dressing and serve. Use some more fresh basil to garnish.
10. Buon appetito!
