Panzanella Salad

Tomatoes are finally back in season (in New Zealand 😊) and this salad is perfect to enjoy their flavors and juiciness. You're going to want to make it right away! It’s a very traditional recipe that uses stale bread soaked in tomato juice and red wine vinegar dressing. Yum! It speaks summer in Italy 😍

🍽 Serves 3-4

🕘 30-35 minutes

Ingredients

• 2-3 thick slices of stale sourdough bread/ ciabatta

• 2 Tbsp olive oil

• 3-4 medium ripe tomatoes

• ½ tsp of salt

• 1 cup of chopped cucumber (English or telegraph)

• 1 red onion

• 1 yellow capsicum/bell pepper

• 1/2 cup fresh basil leaves

• ½ cup kalamata olives (optional)

Dressing:

• Juice from the tomatoes

• 1 ½ Tbsp red wine vinegar

• 1 ½ - 2 Tbsp olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 180’C. Prepare all the ingredients: chop the tomatoes, cucumber, capsicum/bell pepper and slice the onion.

2. Chop sourdough bread into cubes and place it onto a baking tray. Pour olive oil, sprinkle with salt, and mix well.

3. Bake for 15 minutes.

4. In the meantime, put tomatoes in a colander placed in a bowl to catch all the juices. Sprinkle with ½ tsp of salt and mix well. Leave the tomatoes for 15 minutes to allow them to drain.

5. Remove the bread from the oven and let it cool.

6. Remove the colander with tomatoes from the bowl with tomato juice.

7. Add red wine vinegar, olive oil, salt and pepper to the tomato juice and whisk until well combined.

8. Assemble the salad, in a large salad bowl, and place roasted sourdough cubes, tomatoes, cucumber, capsicum/bell pepper, red onion, kalamata olives (optional), and basil.

9. Pour the dressing over the salad and mix well.

10. Enjoy! 💚

Watch a short tutorial on Instagram