Crunchy Panzanella

To prepare the crunchy panzanella, start with the confit cherry tomatoes. Wash the cherry tomatoes and cut them in half lengthwise 1, then place them on a baking sheet covered with parchment paper, cut side up, and drizzle with extra virgin oil 2. Sprinkle salt and sugar over the tomatoes 3.

Cook the tomatoes in a preheated fan oven at 210°F for 1.5 hours, keeping the oven door slightly open (alternatively, you can use a preheated static oven at 250°F for about two hours) 4. In the meantime, handle the onion: slice it into thick slices, about 1/8 inch 5, and then cut each slice into 4 wedges. Place the sliced onion in a bowl full of cold water, covering it with 2 tablespoons of coarse salt 6. Let them soak for about 1 hour, changing the water and salt after half an hour: this treatment will make them more digestible.

Move on to the bread preparation: slice the rolls into thick slices, then cut them into cubes 7. Distribute the bread cubes on a baking sheet covered with parchment paper and toast them in a preheated static oven at 390°F for about 8 minutes, to make them crispy 8. Toast the pine nuts for a few minutes in a non-stick pan, turning them as soon as they begin to color 9.

Wash the zucchini and green beans. Remove the tips from the green beans 10 and cut them into pieces 11. Dice the zucchini as well 12. Blanch the vegetables in salted boiling water for 4 minutes after the water returns to a boil.

Drain the vegetables and cool them in ice water to stop the cooking and set the color 13. Place them in a bowl and add the drained and rinsed onions 14, and the oil 15.

Also season with salt 16 and balsamic vinegar 17, then mix well 18.

Now add the toasted bread 19, the pine nuts 20, and the coarsely hand-torn basil 21.

Finally, incorporate the confit cherry tomatoes 22, and mix gently 23. Let your panzanella rest no more than 10 minutes before enjoying it 24, so it remains crunchy.