Indulge your taste buds with the vibrant flavors of our Panzanella, a classic Italian bread salad that brings the essence of Tuscany and Abruzzi to your table. This refreshing dish marries perfectly toasted ciabatta with the richness of ripe plum tomatoes, roasted peppers, anchovies, and a tantalizing tomato dressing. Prepare to be transported to the heart of Italy with every delicious bite!
In our little family, Panzanella is not just a salad; it’s a culinary love affair that started with the first bite. Picture this: a warm summer evening, the fragrant aroma of freshly baked ciabatta filling the kitchen, and the laughter of loved ones echoing. This recipe quickly became a staple in our household – a go-to for family gatherings and cozy dinners alike. The blend of textures and flavors makes it not just a salad but a cherished tradition.
Why This Panzanella Will Steal the Show
- Authentic Flavors: Crafted with ciabatta from Tuscany or Abruzzi, our Panzanella embodies the authentic taste of Italy.
- Mouthwatering Medley: Roasted red and yellow peppers, anchovies, capers, and Kalamata olives create a symphony of textures and flavors.
- Tomato Dressing Magic: The tomato dressing, with its fresh plum tomatoes, garlic, and red wine vinegar, elevates this salad to a whole new level.
- Versatility: Perfect for a light lunch or a side dish, this Panzanella is versatile and suitable for any occasion.
Ingredients:
- 8 oz. ciabatta or rustic Italian loaves (about 227g)
- 2/3 cup olive oil (approximately 159 ml)
- 3 red bell peppers
- 3 yellow bell peppers
- 2 oz. can anchovies (about 56g)
- 2 lbs. ripe plum tomatoes (about 907g)
- 4 garlic cloves, minced
- 4 tablespoons red wine vinegar
- 2 oz. capers (about 56g)
- 1 cup pitted Kalamata olives, halved (approximately 168g)
- Basil leaves for adding to the salad and garnish
- Salt and freshly ground black pepper
Directions:
- Cut the ciabatta into ¾ inch chunks and drizzle with ¼ cup of olive oil. Broil the bread until golden brown.
- Preheat the oven to 400F. Roast the peppers on a foil-lined baking sheet for about 45 minutes, until the skin begins to char.
- Peel off the pepper skins, discard the stalk ends and seeds, then cut into 1-inch pieces.
- Coarsely chop the anchovies and set aside.
- For the tomato dressing, peel and halve the tomatoes. Scoop the seeds into a strainer set over a bowl.
- Press the tomato pulp in the strainer to extract the juice. Discard the pulp and add the remaining olive oil, garlic, vinegar, and seasoning to the juice.
- In a large bowl, layer the toasted bread, peppers, tomatoes, anchovies, capers, ending with olives.
- Pour the dressing over and let stand for about 30 minutes. When ready to serve, mix the ingredients, then top with plenty of basil leaves.
Notes:
- For a vegetarian option, omit the anchovies or substitute with capers for a briny kick.
- Customize with additional vegetables or a sprinkle of feta cheese for extra richness.
- Serve chilled on a hot summer day or at room temperature for a comforting winter treat.
