Crispy Panzanella with Spicy Oil

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 12 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 6 slices day-old bread
  • 3 tbsp Favuzzi moderate olive oil
  • About 15 cherry tomatoes
  • 2-3 Lebanese cucumbers
  • 1 red onion (or 4-5 spring onions)
  • 5-6 basil leaves
  • 2-3 tbsp Favuzzi spicy olive oil
  • Favuzzi Fleur de sel

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Steps of preparation

  1. Cut the bread slices into cubes.
  2. In a non-stick pan, heat the moderate olive oil and add the bread cubes.
  3. Cook for about 12 minutes, stirring occasionally, until they are crispy.
  4. Transfer the bread cubes to a large salad bowl and sprinkle with salt.
  5. While you wait for the bread to cool, cut the tomatoes in halves or in quarters.
  6. Chop the cucumbers into small pieces and finely slice the onion.
  7. Transfer the chopped vegetables, the basil and the spicy oil to the salad bowl, sprinkle with Favuzzi fleur de sel and leave to rest from 30 minutes to 1 hour.

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