Tuscan Panzanella Recipe

Name: Tuscan Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 red bell peppers, halved and seeded; 2 yellow bell peppers, halved and seeded; 1 lb ripe plum tomatoes, about 4 medium; 1/4 c red wine vinegar; 2 garlic cloves, crushed to a paste with coarse kosher salt or sea salt; fresh ground black pepper; 1/2 c extra virgin olive oil, plus extra for drizzling; 2 T capers; 1/3 c pitted black olives; 1 small or 1/2 large loaf day-old ciabatta, cut coursely into cubes; a bunch of fresh basil leaves, torn (from about 2 stalks)

Servings: persons

2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
1 lb ripe plum tomatoes, about 4 medium
1/4 c red wine vinegar
2 garlic cloves, crushed to a paste with coarse kosher salt or sea salt
fresh ground black pepper
1/2 c extra virgin olive oil, plus extra for drizzling
2 T capers
1/3 c pitted black olives
1 small or 1/2 large loaf day-old ciabatta, cut coursely into cubes
a bunch of fresh basil leaves, torn (from about 2 stalks)

1
Put the peppers cut side down on a baking sheet and broil until blistered and charred. Transfer to a bowl and cover with plastic to seal. Let cool (the steam will losen the skin, making it easier to peel). Scrape off the skin, then cut the peppers into strips, reserving any juice.
2
Halve the tomatoes and scoop out the cores and seeds over a bowl to catch the juice. Puree the cores and seeds in a blender, then press the extra juice through a strainer into the bowl. Discard the pulp and seeds. Cut the tomato halves into strips.
3
Put the tomato juice, any pepper juices, vinegar, garlic, and freshly ground pepper in a bowl. Gradually add the 1/2 c olive oil, whisking until blended.
4
Mix the strips of peppers and tomatoes in a bowl, add the capers, olives, ciabatta, and basil and toss gently.
5
Add the dressing, toss well to coat, then set aside for 1 hour covered at room temperature to develop the flavours. Drizzle with extra olive oil and servce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 red bell peppers, halved and seeded, 2 yellow bell peppers, halved and seeded, 1 lb ripe plum tomatoes, about 4 medium, 1/4 c red wine vinegar, and more.

Yes, Tuscan 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.

Tuscan Panzanella

How did you like this recipe?

Frequently Asked Questions