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Panzanella Salad

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When tomatoes and basil are this fresh you can’t go wrong with a Panzanella salad, so simple, few ingredients and yet the flavours are just bursting with freshness.

Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all.

Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all.

These amounts are rough, use whatever you have on hand that is fresh:

Grilled bread, cut into bite size pieces (or use home made croutons – well seasoned)
fresh tomatoes, cut into about the same size piece as the bread
1/3 cup kalamata olives, sliced in half
1/4 cup roasted red pepper slices, diced
fresh basil, torn

Dressing:
1 tbsp capers
1/4 cup red wine vinegar
1 small garlic clove, minced
1/3 cup really good quality extra virgin olive oil

Salt and pepper to taste

In serving bowl mix dressing ingredients together, taste and adjust seasonings ….

Stir in all the other ingredients, mix well and allow to sit for 30-45 minutes to allow flavours to blend.

The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection.

The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection.

Italian Bread Salad (Panzanella)

Aside

This salad is the perfect way to really enjoy the fresh tomatoes and cucumbers in your garden right now!</h3>

panzenella italian bread salad 2

Vinaigrette/Dressing

  • 1 teaspoon finely minced garlic (at least!)
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne or white wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a jar and shake well to blend.

I like to at least double this recipe and keep it in the fridge – a really great, simple dressing that tastes fabulous on vegetables, grilled chicken or fish, or just plain greens.

1 cup bread cubes

2 cups roughly chopped vine ripened tomatoes

1 cup roughly cut cucumber

1 tbsp. capers

generous amount of fresh basil – torn into smaller pieces

very thinly sliced red onion

small amount of feta – crumbled

Toss all vegetables together with a small amount of the dressing and allow to rest just so the tomato juices flavor everything right through.  I like to wait until just before serving before I add in the bread cubes and a bit more dressing – I love my croutons still crunchy!

For the bread I prefer to make croutons out of slightly stale bread – just chop them into your favorite crouton size piece and toss in a plastic bag with a variety of herbs, salt and Pepper – drizzle with a little olive oil and give it a good shake.

Toast in a toaster oven, or in a fry pan until the bread is really well toasted and crunchy – allow to cool.