Panzanella Salad Classic Tuscan Bread Salad Recipes

CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE

Steps:

• Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

PANZANELLA SALAD | CLASSIC TUSCAN BREAD SALAD

Steps:

• Cut the bread into coarse pieces and place them in a large bowl. Add the vinegar to the water then pour it on the bread. Let it absorb the water+vinegar for about 20 minutes.
• Cut the onion into very thin slices. Then cut the cucumber and tomatoes into pieces.
• Squeeze the bread well with your hands. It should become almost dry. Crumble it into a large salad bowl. Add the tomatoes.
• Add the onion slices, the cucumber and plenty of hand-chopped fresh basil. Season with plenty of oil, a little fine salt to taste and freshly ground black pepper. Stir and Serve

PANZANELLA: TUSCAN BREAD SALAD

Steps:

• Submerge the slices of day-old Tuscan-style bread in a bowl of water.
• Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl.
• Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture.
• Add the red onion, olive oil, and red wine vinegar to the bowl.
• Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well.
• Let the salad rest in the refrigerator for a few hours for all the flavors to come together.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.