Tomato panzanella (tuscan bread salad)
Discover the flavors of Tuscany with our delicious Tomato Panzanella recipe. Savor the fresh taste of ripe tomatoes, crunchy bread, and fragrant herbs in every bite. Experience a burst of Mediterranean flavors with this easy-to-make salad.
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
Instructions:
- Rip the ciabatta into 3cm pieces and place on a tray. Set aside in a warm spot for approximately 30 minutes – this helps it to become drier. (Unless you are using old bread) Dice the tomatoes and place them in a bowl, then season with salt and pepper. Rinse the capers, removing any excess liquid, and add them to the bowl along with the onion, garlic, roasted red peppers, black olives, ciabatta, anchovies, and plenty of torn fresh basil. Mix everything together using your hands, then add 3 tablespoons of vinegar and roughly three times the amount of extra virgin olive oil. Taste and adjust the seasoning with a bit more salt, pepper, vinegar, or oil, as necessary. Ready to be served – it also pairs well with burrata or buffalo mozzarella, or even a slice of rare grilled tuna.
Summary:
- Calories: 1156 kcal
- Fat: 33 g
- Protein: 42 g
- Carbs: 180 g
- Potassium: 2948 mg
- Magnesium: 240 mg