Panzanella is a delicious bread salad recipe originating in Tuscany. It’s a refreshing salad, easy to make and great to eat on a hot day. This traditional Tuscan salad is best made with a nice crusty loaf of Italian bread and the ripest tomatoes you can find.
Each time you make this dish you’ll find you’ll be adding new ingredients until you settle on the ones you like the best. There are many variations of this recipe. My favorite is always with cucumbers which give the salad a great flavor.
Besides the stale bread, the fresh ingredients in this salad include tomatoes, basil, onions, garlic of coarse and anchovies if you wish. Panzanella is a excellent summer salad and should be served with a nice glass of wine.
1/2 loaf of leftover Italian bread torn into bite sized pieces
2 large ripe tomatoes, diced
1 small red onion, thinly sliced
1 cucumber, sliced thin
1/2 sweet red bell pepper. diced
1/2 sweet green bell pepper, diced
1 clove of garlic, chopped
1/2 cup of fresh basil leaves, torn
1/4 cup of fresh parsley, chopped
4 anchovy filets, mashed (optional)
1/2 cup of extra virgin olive oil
1/4 cup of red wine or balsamic vinegar
1/2 tsp of salt
1/2 tsp of freshly grated black pepper
Pre=heat the oven to 400 degrees
Place the bread on a cookie sheet and toast the bread for around 15 minutes.
Let the bread cool down.
In a large bowl whisk together the olive oil, vinegar, garlic and anchovies.
Add the bread, tomatoes, onions, cucumber, peppers, basil and parsley and toss together.
Refrigerate for a half hour to let the flavors blend.
Season with salt and pepper.
Serves 4 people
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