Entree

Tomato Panzanella (Tuscan Bread Salad)

April  1, 2020
Photo by planchekitchen
Author Notes

Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf and perfect for a summers evening.

You can also add burrata or a piece of grilled tuna to really make a meal of it.
planchekitchen

  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 250 grams Stale Ciabatta or White sourdough
  • 600g Ripe roughly chopped tomatoes (we like beefsteak and datterinis)
  • 1 very finely shaved red onion
  • 1 pinch crushed garlic
  • 3 pinches ground black pepper
  • 3 Red peppers (sliced down, roasted & peeled)
  • 1 handful capers (drained and squeezed out)
  • 1-2 splashes good red wine vinegar or sherry vinegar
  • 5 anchovies (drained finely diced)
  • 1 bunch fresh basil
  • Extra virgin olive oil
  • 1 handful Black herby olives
In This Recipe
Directions
  1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out. (Unless already using stale bread) Chop the tomatoes and place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, garlic, roasted red peppers, black olives, ciabatta and anchovies and lots of torn up fresh basil. Toss the mixture together with your hands, then stir in 3 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed. Ready to serve - it is also great with some buratta or buffalo mozzarella or even a piece of rare grilled tuna.

See Reviews

See what other Food52ers are saying.

Review