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Panzanella salad
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
- Preheat oven to 425 F (220 C).
For the Salad
- Combine the tomatoes, cherry tomatoes, cucumber, red and orange bell peppers, onion, and half of the basil in a large bowl.
- Reserve at room temperature while assembling the other ingredients.
For the Dressing
- In a food processor, combine the garlic, oregano, capers, Dijon, and vinegar, olive oil, and pulse to combine. Reserve.
For the Croutons
- Spread the torn bread onto a baking tray in an even single layer, then drizzle with olive oil and season with salt and pepper.
- Toast in the preheated oven for three minutes, until just starting to colour and crisp.
To Serve
- While the Croutons are in the oven, combine the Salad and the Dressing, toss to coat and season with salt and pepper.
- 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.
- Transfer the Panzanella to a platter, garnish with remaining torn basil leaves, and serve immediately. Enjoy!
