Italian•healthy
Tuscan Panzanella Salad
This Panzanella Salad made with ripe and juicy tomatoes, crusty ciabatta and fragrant basil is the best of the summer offerings!
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200g/7 oz red and yellow cherry tomatoes (halved)
- 1/2 each red and yellow pepper (sliced)
- 1 cucumber (optional)
- 4-5 sliced ciabatta bread (day old)
- 1/2 red onion (sliced thinly)
- 2 tbsp capers
- 10 black or green olives (pitted)
- 6-8 fresh basil leaves (green and purple)
- 2 anchovies (optional)
- 1 clove garlic
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- salt
Instructions
- 1
In a large bowl combine red and yellow cherry tomatoes, sliced red and yellow peppers, red onion, capers, olives, torn-up slices of ciabatta bread and basil leaves.
- 2
Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, white wine vinegar and salt, mix until combined. Alternatively, the dressing could be combined in a blender.
- 3
Add the dressing to the salad and toss gently, add salt to taste and let it sit for 20-30 minutes before serving.