Following the publication of my recipe for croutons made in-house, you must you doubt that I would use them quickly in a recipe, and I chose to make a panzanella tomato, cucumber ! I have to say, I had never tried and it’s just too good !! This is a salad hyper fresh, fast and easy to make, even counting the time to make their own croutons. Simply launch the croutons while you cut up the other ingredients and in a quarter of an hour it is ready !


Panzanella tomato, cucumber

To 2 Save Print Ingredients

  • 2 tomatoes
  • 1 cucumber
  • croutons (homemade if possible)
  • 1 tbsp pitted black olives
  • 1/2 red onion
  • Olive oil
  • Salt and pepper

 

Instructions

  • For the croutons, it is just here that you will find the recipe : Croutons house
  • Cut the tomatoes and cucumbers into large dice and place in a bowl.
  • Then, cut the olives black in 2 and add to the bowl.
  • Finely chop the red onion and add it to the mixture of tomato, cucumber and olives.
  • Finally, add the croutons, pour a drizzle of olive oil, add salt and pepper and stir everything together.
  • Serve immediately so that the croutons do not soften too much.
  • Good appetite !

 


This recipe is tip top as an entry for 4 or main dish for 2 people, with the quantities stated.
I had some cherry tomatoes for a little more aesthetic on the plate, but you can use the variety that suits you or that you will find… With the green tomatoes, or a mixture of varieties, this can make a visual effect nice. And given that it also happens to be the season of soups, you can still use these croutons to improve them a bit ! ��

And you, you like them how to your panzanellas ? You put what vegetables in it ? Give me ideas because I want to test other versions, maybe a little more autumnal, the kind with the pumpkins roast…

Written by Doc

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