Puttanesca-Style Panzanella Recipe

Name: Puttanesca-Style Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds plum tomatoes, coarsely chopped; 1 cup fresh flat-leaf parsley leaves; 1 medium red onion, chopped; 1 red bell pepper, seeded and chopped; 1/2 loaf stale peasant bread; 3/4 cup oil-cured black olives, pitted and chopped; About 1/3 cup EVOO; 2 tablespoons red wine vinegar; 2 teaspoons anchovy paste; 2 cloves garlic, finely chopped or grated; 1 Fresno or Italian cherry chile pepper, finely chopped; Juice of 1 lemon

Servings: persons

2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1/2 loaf stale peasant bread
3/4 cup oil-cured black olives, pitted and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian cherry chile pepper, finely chopped
Juice of 1 lemon

1
For the salad: Combine the tomatoes, parsley, onions and bell peppers.
2
For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
3
Pour water over the bread, then wring out the loaf and tear it into bite-size pieces.
4
Toss the bread, vegetable mixture and olives with the dressing.
5
Serve.
6
Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight).
7
If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them.
8
Pit and chop the olives and return them to their container in the refrigerator.
9
Store the dressing in the refrigerator and bring it to room temperature before using.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds plum tomatoes, coarsely chopped, 1 cup fresh flat-leaf parsley leaves, 1 medium red onion, chopped, 1 red bell pepper, seeded and chopped, and more.

Yes, Puttanesca-Style Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puttanesca-Style Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions