Tuscan Panzanella Recipe

Name: Tuscan Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide; 3 tablespoons olive oil; Kosher salt and cracked black pepper; 1/4 cup red wine vinegar; 1 tablespoon drained capers; 2 teaspoons grated lemon zest; 1 garlic clove, minced; 1/2 cup extra virgin olive oil; 1 cup thinly sliced red onion; 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape; 1 red bell pepper, julienned; 1 yellow bell pepper, julienned; 1 cucumber, peeled, seeded, and chopped; 1 fennel bulb, trimmed and thinly sliced, fronds reserved; 1/2 cup pitted and halved Nicoise olives; 1/4 cup chopped fresh basil leaves; 1/4 cup shaved Parmigiano-Reggiano cheese

Servings: persons

4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 tablespoons olive oil
Kosher salt and cracked black pepper
1/4 cup red wine vinegar
1 tablespoon drained capers
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 cup thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
1/2 cup pitted and halved Nicoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese

1
1. Preheat the oven to 300u00b0F.
2
2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
3
3. In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
4
4. Add the onion, tomatoes, bell peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
5
5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
6
6. Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 4 cups torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide, 3 tablespoons olive oil, Kosher salt and cracked black pepper, 1/4 cup 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