Italian Panzanella Salad - Tuscan Bread Salad Serves – 4 to 6
4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2″ cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup good-quality aged balsamic vinegar or red wine vinegar**
2 cups fresh vine-ripened tomatoes peeled, seeded and diced***
1 cup cucumber, peeled, seeded and diced
1 cup red onion peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Sea salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
* Use sturdy, coarse, rustic-style white bread cut into 1/2-” thick slices.
** Balsamic vinegar and red wine vinegar may be combined.
Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.
Using a blender, puree the capers, garlic and anchovies until you have a smooth paste.
Add the olive oil and balsamic vinegar into the anchovy paste until combined. Place in a large bowl. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumbers, red onions, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour
Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.
Enjoy.
4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2″ cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup good-quality aged balsamic vinegar or red wine vinegar**
2 cups fresh vine-ripened tomatoes peeled, seeded and diced***
1 cup cucumber, peeled, seeded and diced
1 cup red onion peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Sea salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
* Use sturdy, coarse, rustic-style white bread cut into 1/2-” thick slices.
** Balsamic vinegar and red wine vinegar may be combined.
Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.
Using a blender, puree the capers, garlic and anchovies until you have a smooth paste.
Add the olive oil and balsamic vinegar into the anchovy paste until combined. Place in a large bowl. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumbers, red onions, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour
Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.
Enjoy.