Panzanella salad

  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Bring Italy home to you with this delicious Tuscan-inspired dish. Panzanella is a chopped salad made with soaked Artisan white bread, crunchy red onion and cucumber, and juicy tomatoes. Dressed in a red wine vinegar dressing, you'll love this gourmet recipe. 

SERVES
4

Ingredients

Croutons

  • 1 small loaf Artisan white bread (unsliced), torn into 1-inch (2.5 cm) cubes (about 4 cups/950 ml)
  • 2 tbsp (45 ml) olive oil
  • Salt and pepper

Salad

  • 2 ripe large Beefsteak tomatoes, cut into 1-inch (2.5 cm) cubes
  • 1 cup (240 ml) cherry tomatoes, halved
  • 1 cucumber, peeled, cut into 1/4-inch (6 mm) slices
  • 1 red bell pepper, seeded, cut into pieces
  • 1 orange bell pepper, seeded, cut into pieces
  • 1 small red onion, julienned
  • 4 sprigs basil, leaves hand torn, divided
  • Salt and pepper

Dressing

  • 2 tbsp (30 ml) garlic, minced
  • 4 sprigs oregano, leaves only, chopped
  • 6 tbsp (90 ml) capers, drained and roughly chopped
  • 6 tsp (30 ml) dijon mustard
  • 6 tbsp (90 ml) red wine vinegar
  • 2/3 cup (160 ml) olive oil

Directions

  1. Preheat oven to 425 F (220 C).

For the Salad

  1. Combine the tomatoes, cherry tomatoes, cucumber, red and orange bell peppers, onion, and half of the basil in a large bowl.
  2. Reserve at room temperature while assembling the other ingredients.

For the Dressing

  1. In a food processor, combine the garlic, oregano, capers, Dijon, and vinegar, olive oil, and pulse to combine. Reserve.

For the Croutons

  1. Spread the torn bread onto a baking tray in an even single layer, then drizzle with olive oil and season with salt and pepper.
  2. Toast in the preheated oven for three minutes, until just starting to colour and crisp. 

To Serve

  1. While the Croutons are in the oven, combine the Salad and the Dressing, toss to coat and season with salt and pepper.
  2. When the Croutons are ready, add them to the bowl and toss until everything is thoroughly coated and the warm bread starts to absorb the dressing.
  3. Transfer the Panzanella to a platter, garnish with remaining torn basil leaves, and serve immediately. Enjoy!