Tuscan Panzanella Salad
Ingredients
- • 300 g day-old crusty bread, cubed
- • 900 g ripe tomatoes, cut into chunks
- • 200 g cucumber, peeled and sliced
- • 100 g red onion, thinly sliced
- • 30 g fresh basil leaves, torn
- • 120 ml extra virgin olive oil
- • 60 ml red wine vinegar
- • 2 cloves garlic, minced
- • 30 g capers, drained
- • 200 g fresh mozzarella, torn (optional)
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
If your bread is fresh, cut it into 2-inch cubes and toast in a 300°F (150°C) oven for 10-15 minutes until crispy but not browned. Let cool completely.
- 2
In a large bowl, combine the tomatoes with a generous pinch of salt and let them sit for 10 minutes to release their juices.
- 3
Add the cucumber, red onion, and capers to the tomatoes.
- 4
In a small bowl, whisk together the olive oil, red wine vinegar, and minced garlic. Season with salt and pepper.
- 5
Add the bread cubes to the tomato mixture and pour the dressing over everything. Toss gently to combine.
- 6
Let the salad sit for 30 minutes at room temperature, tossing occasionally, so the bread can absorb the tomato juices and dressing.
- 7
Just before serving, add the torn basil leaves and mozzarella (if using). Toss gently once more.
- 8
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- 9
Serve at room temperature for the best flavor.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This rustic Tuscan salad transforms stale bread into something magical—perfect for summer when tomatoes are at their peak. Let the salad rest for 20 minutes before serving so the bread soaks up all those gorgeous juices."
