Panzanella: Tuscan Bread Salad
A versatile, classic Tuscan summer staple.
Ingredients
- 1 large ciabatta or Italian bread loaf stale
- 1-1.5 lbs. fresh tomatoes rough chopped
- 1 Tbsp Sea Salt
- 2-3 tsp Freshly ground pepper
- 1 small red onion peeled, halved and finely sliced
- 2 large cucumbers cut into bite-sized chunks
- 1 yellow pepper seeded and cubed
- 6-8 Tbsp extra virgin olive oil
- 3 Tbsp Wine vinegar red or white
- a large bunch of fresh basil
- a handful of salted capers optional
- 8 anchovy filets drained and finely sliced (optional)
- 2-3 Tablespoons of Calabrian hot pepper or minced hot pepper optional
Instructions
- Tear your bread into 1-2 inch pieces and place on a tray. Put into a warm oven (25- degrees) for about 15-20 minutes to help dry it out.
- Put your chopped tomatoes in a bowl with salt and pepper and a drizzle of olive oil. Toss and set aside. (A mix of different color heirloom tomatoes and halved cherry tomatoes is always nice. The salt will draw out the liquid.)
- Slice your onions and cube your cucumbers and peppers. Add those with your stale bread cubes to the tomatoes. If you are adding anchovy or capers or spicy peppers, add those as well. Toss to mix well.
- Dress the mixture with about 2 Tablespoons of vinegar and 6 tablespoons of a good extra virgin olive oil. Mix well. Taste and adjust your salt, pepper, vinegar and oil so the balance suits you.
- Let the mixture rest for about 30 minutes in the refrigerator so the flavors meld and the bread absorbs some liquid.
- Rough chop your basil leaves and toss through before serving.
- If you are adding a protein to this (fresh burrata, chunks of tuna, grilled chicken, shrimp) add just before serving.
Notes
Panzanella is a very versatile side dish that pairs with grilled and roasted meats and fish.
You can add a variety of summer vegetables, toss in capers or anchovies, spice it up with hot peppers. Tailor this dish to your palate. The recipe above is the classic, but you do you.
In terms of vinegar, red wine is traditional, but I usually use about half and half white wine and white balsamic vinegar. Again, this is to your palate.
One thing you should not skimp on is the good extra virgin olive oil. That flavor will shine through on this dish. Be generous with your oil on this one.