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+ servings
Panzanella with Pandesal
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5 from 1 vote

Panzanella with Pandesal Recipe

This Panzanella with Pandesal is a Filipino twist on the Italian Panzanella Salad. Made with toasted Pandesal with creamy pieces of Kesong Puti and Malunggay Pesto. It's summer on a plate.
Prep Time15 minutes
Course: Appetizer, Main Course
Cuisine: Filipino, Italian
Servings: 4 People

Ingredients

  • 4 Pandesal
  • 3 Large Tomatoes
  • ½ Cup Kesong Puti
  • 2 Cups Lettuce
  • ¼ Cup Malunggay Pesto
  • 2 Tablespoons Cocomansi
  • 1 Tablespoon Salt
  • ¼ + 1 Tablespoon Olive Oil Divided

Instructions

Toast Pandesal

  • Pre-heat oven to 350F
  • Rip each Pandesal into 4 pieces and place in a bowl. Drizzle some olive oil (about a tablespoon or so) and season with a teaspoon each of salt and pepper.
    Toast for 10 minutes until nice and golden. Take out of the oven when done and leave too cool on the counter.

Season Tomatoes

  • While the bread is toasting cut the tomatoes into wedges. Place them in a colander that has been set over a bowl. Sprinkle a tablespoon of salt over the tomatoes and leave to sit for 10 minutes until the juices have seeped out.es

Make Dressing

  • Take the bowl with the tomato juice and add in 2 tablespoons of cocomansi and ¼ cup of olive oil. Stir well.

Serve The Salad

  • To serve the Panzanella with Pandesal place the lettuce on a large plate and layer on top the tomatoes, toasted Pandesal, kesong puti, and malunggay pesto. Drizzle some of the dressing all over and leave the rest on the side