Tuscan Panzanella Bread Salad

⏱ 30 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 300 g stale ciabatta
  • 700 g ripe tomatoes
  • 1 piece cucumber
  • 1 piece red onion
  • 80 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 30 g capers
  • 1 bunch basil
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Heat the oven to 200 °C. Tear the ciabatta into rough chunks, toss with 20 ml of the olive oil, and toast on a baking sheet until golden and crisp.
  2. Cut the tomatoes into chunky wedges and salt them in a colander set over a bowl — the juice you catch becomes the base of the vinaigrette. Slice the cucumber and cut the onion into thin rings.
  3. Whisk the collected tomato juice with the remaining olive oil, the vinegar, salt, and pepper. Combine the bread, tomatoes, cucumber, onion, and capers in a large bowl and toss with the vinaigrette.
  4. Let the salad rest until the bread has drunk up the dressing but still keeps some bite. Tear in the basil, give it one last toss, and serve.
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Tuscan Panzanella Bread Salad
📖 Culinse
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Tuscan Panzanella Bread Salad

Toasted ciabatta soaks up a ripe tomato vinaigrette alongside crisp cucumber, red onion, and plenty of basil. The Tuscan classic that turns stale bread into peak-summer eating..

⏱

Cook time

30 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

400 kcal

Calories

8 g

Protein

20 g

Fat

48 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Heat the oven to 200 °C. Tear the ciabatta into rough chunks, toss with 20 ml of the olive oil, and toast on a baking sheet until golden and crisp.

  2. 2

    Cut the tomatoes into chunky wedges and salt them in a colander set over a bowl — the juice you catch becomes the base of the vinaigrette. Slice the cucumber and cut the onion into thin rings.

  3. 3

    Whisk the collected tomato juice with the remaining olive oil, the vinegar, salt, and pepper. Combine the bread, tomatoes, cucumber, onion, and capers in a large bowl and toss with the vinaigrette.

  4. 4

    Let the salad rest until the bread has drunk up the dressing but still keeps some bite. Tear in the basil, give it one last toss, and serve.

Tuscan Panzanella Bread Salad Recipe | Culinse