Panzanella is a great way to use up stale, leftover rustic bread. The bread absorbs the savory dressing and makes for a filling addition to this crunchy salad. Tuscan Italian in style, panzanella is also found throughout central Italy. It is also referred to as tomato and bread salad or Tuscan bread salad. Vine-ripened tomatoes are preferred for flavor, and variations can include diced anchovies, Kalamata olives, and grated Parmesan cheese on top. Panzanella is similar to the Middle Eastern salad fattoush, with the main difference being the herbs used. To transform panzanella into fattoush, use pita instead of ciabatta, replace the basil with fresh mint, and sprinkle dried sumac and dried mint over the entire dish.
Recipe Servings: 4
+ 30 minutes resting
Ingredients
- 3 Tbsp good olive oil
- 6 cups french, ciabatta, or other rustic style bread, cut into 1-inch cubes
- 1 tsp kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 English cucumber, unpeeled, seeded, sliced ½ inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- ½ red onion, cut in half and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 Tbsp capers, drained (optional)
Dressing:
- 1 tsp finely minced garlic
- 3 Tbsp red wine vinegar
- ½ cup good olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Directions
- In a large pan, heat oil over medium low heat.
- Add bread and salt, and cook for 10 minutes, tossing frequently until nicely browned. Add more oil if needed.
- Whisk together dressing ingredients and set aside.
- In a large bowl, mix tomatoes, cucumber, bell peppers, red onion, basil, and capers.
- Add bread and toss with dressing.
- Season well with salt and pepper.
- Let sit 30 minutes for flavors to blend. Then serve.
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