Rustic Panzanella Salad
Experience the taste of Italy with this vibrant Rustic Panzanella Salad, a delightful medley of sun-ripened tomatoes, roasted bell peppers, and crusty bread soaked in a tangy vinaigrette. This traditional dish transforms day-old bread into a refreshing salad that perfectly highlights the benefits of seasonal vegetables. Perfect for a summer lunch or a light dinner, this salad is not only simple to prepare but also packed with flavors, textures, and colors that make it a feast for the senses. Serve it as a hearty side or a standalone meal, and enjoy the warm embrace of Mediterranean flavors with every bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
ciabatta or French bread
9 ounces (cut into 1-inch cubes)
vine-ripened tomatoes
4 large (cut into quarters, seeds removed, finely chopped)
extra virgin olive oil
5-6 tablespoons (for drizzling)
yellow or orange bell peppers
4 (halved, seeded, charred, and finely chopped)
cucumber
3.5 ounces (1 small to medium) (sliced and diced)
red onion
1 large (finely chopped)
canned anchovy fillets
8 (drained and chopped (optional))
capers
2 tablespoons (rinsed and patted dry)
red wine vinegar
4 tablespoons (for seasoning)
balsamic vinegar
2 tablespoons (for seasoning)
salt and pepper
to taste (for seasoning)
fresh basil leaves
for garnish (torn or whole)
Instructions
1
Begin by cutting the ciabatta or French bread into 1-inch cubes. Place the cubes in a large mixing bowl.
2
For the tomatoes, carefully cut them into quarters over a plate to collect the juices. Scoop out the cores and seeds with a teaspoon, then finely chop the remaining flesh.
3
Add the chopped tomatoes along with their juices to the bowl with the bread. Drizzle 5 tablespoons of extra virgin olive oil over the mixture and toss with your hands until the bread is well coated.
4
Allow the bread and tomato mixture to sit for about 30 minutes. This will help the bread absorb the flavors and juices.
5
While waiting, prepare the bell peppers by halving and seeding them. Place the peppers on a broiler rack, skin side up, and broil them for about 10 minutes, or until the skins are nicely charred.
6
After broiling, transfer the peppers to a sealable plastic bag and let them steam for 20 minutes. Once cooled, peel off the charred skins and finely chop the peppers.
7
Next, prepare the cucumber by cutting it in half lengthwise, then slicing each half into 3 long strips. Remove the seeds with a teaspoon and dice the cucumber.
8
In the bowl with the bread and tomatoes, add the finely chopped onions, roasted bell peppers, diced cucumber, chopped anchovies (if using), and capers. Toss everything together gently.
9
Drizzle with red wine vinegar and balsamic vinegar, then season with salt and pepper to taste. Adjust the seasoning with additional olive oil or vinegar as needed, taking care not to make the salad soggy.
10
Finally, garnish the salad with fresh basil leaves. Serve immediately and savor the delightful flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What kind of bread is best for this Panzanella salad?
Ciabatta or French bread cut into 1-inch cubes is ideal for this recipe.
Can I make this salad vegetarian?
Yes, simply omit the optional canned anchovy fillets to make the dish completely vegetarian.
How do I prepare the tomatoes for the salad?
Cut them into quarters over a plate to save the juices, scoop out the cores and seeds, and then finely chop the remaining flesh.
Why should I let the bread and tomato mixture sit?
Allowing it to sit for 30 minutes helps the bread cubes absorb the flavors and juices from the tomatoes and olive oil.
What is the purpose of roasting the bell peppers?
Roasting and charring the peppers adds a smoky flavor and allows you to easily peel off the skin after steaming them in a bag.
How do I easily remove the skin from the charred peppers?
Place the charred peppers in a sealable plastic bag for 20 minutes to steam; the skins will then peel off easily.
What type of bell peppers should I use?
This recipe specifically calls for yellow or orange bell peppers for their sweetness and vibrant color.
Is there a specific way to prepare the cucumber?
Cut it in half lengthwise, slice into 3 long strips, remove the seeds with a teaspoon, and then dice the remaining cucumber.
What kind of vinegar is used in the dressing?
A combination of 4 tablespoons of red wine vinegar and 2 tablespoons of balsamic vinegar is used for a tangy flavor.
Can I use any type of onion?
The recipe recommends one large red onion, finely chopped, for its mild flavor and color.
Are capers necessary in this recipe?
Capers add a salty, briny pop of flavor that is traditional in this rustic Italian salad.
How should I garnish the salad?
Garnish with fresh basil leaves, either torn or whole, just before serving for the best aroma.
Should I serve the Panzanella salad immediately?
Yes, it is best served immediately after final seasoning to enjoy the mix of textures before the bread becomes too soft.
What if the salad seems too dry?
You can adjust the seasoning by adding a bit more extra virgin olive oil or vinegar as needed.
How do I avoid making the salad soggy?
Be careful when adding the vinegar and oil, adjusting the amounts gradually to maintain the integrity of the bread.
Can I use green bell peppers instead?
While yellow or orange are suggested for sweetness, green bell peppers can be used if you prefer a slightly more bitter flavor.
How many tomatoes do I need for this recipe?
You will need 4 large vine-ripened tomatoes to provide enough juice for the bread.
What should I do with the tomato seeds and cores?
The recipe instructs you to scoop out and discard the cores and seeds before chopping the tomato flesh.
How much olive oil is required?
The recipe uses 5 to 6 tablespoons of extra virgin olive oil in total for coating and seasoning.
Do I need to rinse the capers?
Yes, it is recommended to rinse and pat the capers dry before adding them to the salad to control the salt level.
How long does it take to broil the peppers?
The bell peppers should be broiled for approximately 10 minutes or until the skins are nicely charred.
Can I use a different type of bread?
Any crusty, day-old bread can work as a substitute for ciabatta or French bread in this rustic salad.
How many anchovy fillets are used?
The recipe calls for 8 canned anchovy fillets, which should be drained and chopped if you choose to use them.
What size should the bread cubes be?
The bread should be cut into approximately 1-inch cubes for the best texture.
Is this salad suitable for a summer lunch?
Absolutely, it is described as a perfect refreshing dish for a summer lunch or a light dinner.
Does the recipe include salt and pepper?
Yes, salt and pepper are added to taste during the final seasoning step.
What is the main flavor profile of this dish?
It is a medley of sun-ripened tomatoes, roasted peppers, and tangy vinegars with Mediterranean influences.
Should the basil be chopped or torn?
The recipe suggests using fresh basil leaves that can be left whole or torn for garnish.
Can I prepare the peppers ahead of time?
Yes, you can roast, steam, and peel the peppers in advance to save time during final assembly.
What total amount of bread is needed?
The recipe requires 9 ounces of ciabatta or French bread.