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Panzanella

Tuscany inspired, simple, yet potentially the best salad you make this summer if you use really good ripe tomatoes. Ideally, mix 2-3 varieties. Tomatoes, bread, and shallot or red onion are base generously coated with olive oil. Feel free to get creative and add herbs and other veggies to your taste. Fresh bread tastes better but can use stale, I like to play with different kinds of bread from traditional ciabatta to country type bread with seeds or even whole rye bread. For the dressing experiment with various kinds of vinegar, add a bit of mustard if you want. Can be prepared a few hours ahead of serving.
Course: Salad
Cuisine: Italian
Keyword: salad dressing, summer, tomatoes

Ingredients

  • 500 g ripe tomatoes preferably mix of different varieties
  • 200 g ciabatta or sourdough bread
  • 1 shallot finely chopped
  • 4-5 tbsp olive oil extra virgin
  • 2 tbsp red wine vinegar or balsamic
  • salt
  • black pepper
  • garlic powder, oregano
  • 10 leaves fresh basil roughly chopped
  • arugula, capers, parsley, ground almonds optional

Instructions

  • Chop or tear your bread into bite-size pieces. Heat a spoon of olive oil in the pan, add bread with some salt, garlic powder/granules and oregano (or other herbs to taste), fry stirring till bread crisps up nicely and gets golden.
  • Wash at chop tomatoes into rough even pieces.
  • Mix tomatoes, bread, chopped shallot and basil, other veggies/herbs if using in a bowl. Season with salt and pepper.
  • Add olive oil and vinegar, mix well and taste to adjust seasoning.
  • Cover and leave for 30-60 minutes before serving so the bread can soak up the juices.