Tuscan Panzanella Recipe

Name: Tuscan Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

319

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 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.

That's it — enjoy your meal!

Tuscan Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions