Recipe: Recreate The Italian Favourite In Your Home
35 mins
Cooking Time
Easy
Difficulty
11
Ingredients
Vegan
Diet
Breads belong everywhere — on the side of salads and soups, with pastas and stews, and even in salads. If you agree with this logic, then you’ll love this panzanella salad recipe. Made with ripe tomatoes, toasted bread cubes, crunchy onions, and an olive oil dressing, the panzanella salad hits all the right notes. Originally from Tuscany, Italy, the dish uses both ripe tomatoes and tomato juice, ensuring no part goes to waste. It’s a great addition to your dinner menu, brunch spread, or even a late lunch.
Place a colander over a bowl. Now, add chopped tomatoes to the colander and season with 1 tsp of salt. Toss the tomatoes and set them aside for at least 15 minutes to drain. Toss occasionally.
Description - Step 2
Toast the bread
While the tomatoes drain, preheat the oven to 180°C. In a large bowl, toss bread cubes with 2 tbsp of olive oil. Transfer the bread cubes to a baking sheet and bake for 10-12 minutes. Check whether it needs additional baking. The bread cubes should be crisp and firm, but not browned. Once baked, remove from the oven and let cool.
Description - Step 3
Make the dressing
Remove the colander with the tomatoes from the bowl. The bowl will have a small quantity of tomato juice. Place the colander (with the tomatoes) on one side. Add minced onions, garlic, mustard (if using) and vinegar to the bowl of tomato juice. Whisk the mixture constantly while drizzling in the remaining olive oil. Season with salt and pepper.
Description - Step 4
Assemble the salad
Add the toasted bread, drained tomatoes, olives (if using) and dressing to a large bowl. Add the basil leaves and toss everything together, ensuring it’s well coated. Season with salt and pepper to your preference. Let the salad rest for 30 minutes, tossing occasionally. Once the dressing is absorbed by the bread, the salad is ready to serve.
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Italian
Easy
Salad
