Panzanella salad – Tuscan bread & tomato salad (Edit recipe)

One of my favourite Italian dishes has to be the panzanella salad also know as the Tuscan bread & tomato salad…..it’s simple & refreshing & it’s best this time of year when the tomatoes are in season.

Traditionally made with stale bread, this is a great salad to use up any leftovers.However in my personal opinion it’s the dressing that makes it!! Try to choose vine ripened tomatoes for their beautiful flavour and make sure they are super ripe, so you can get plenty of juice out of them. Be careful when you squeeze them, as the juice sometimes goes everywhere!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	109
Fat:	11 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	613 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by theyogaplantkitchen

Serves: 4

Ingredients

0.5 pieces Rustic Italian Loaf, stale
1 pieces Sweet Pepper, flame roasted
500 grams Vine-ripened Tomato
2 Tbsp Black Olives
2 Tbsp Capers
1 pieces Red Onion, (small) finely sliced
0.5 pieces Cucumber, peeled, deseeded & sliced
1 bunch fresh Basil, chopped
3 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Red Wine Vinegar
1 clove Garlic, minced
1 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Slice the stale bread and toast lightly on each side. Allow to cool, then tear into pieces.
2. Turn a gas flame (or grill) to the highest setting and set your sweet pepper directly above the flame, using a pair of tongs to hold into place. turn the pepper occasionally until the skin is blistered & blackened, about 8 minutes. Place in a bowl & cover, allow to sweat until cooler to touch. once it's cooled down a bit, you can easily remove the skin with your fingers, discard the seeds & stalk, then slice into strips.
3. Chop the tomatoes in half or quarters. squeeze the tomatoes into a sieve, over a bowl. Make sure all juices go into the bowl & discard the seeds. Finely chop the tomatoes, taking care to reserve any juices.
4. Pour the olive oil & red wine vinegar in with the tomato juice. Mince in the garlic and season well with rock salt and cracked black pepper.
5. Add the bread into the bowl and toss with the dressing. Then stir in the cucumber, red onion, sweet pepper, tomatoes, olives & capers.
6. Scatter in some fresh basil and set aside for 5 minutes to soften slightly.
7. Pile the mixture across two plates and enjoy!

Notes

If you prefer you can buy jarred flame roasted peppers & then skip having to flame roast them. If the bread you have isn't very stale, make sure to toast the bread well, so they don't go super soggy in the dressing