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Panzanella
Panzanella
added by Every Day

When your salad ideas have gone stale, shake things up with this panzanella recipe. Perfect for using up your less-than-fresh loaves, the Italian classic tastes like anything but an afterthought.

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Prep time
  • 20-30 minutes
Cook Time
  • -
Servings
  • 4-6
Ingredients
  • * About 700g very ripe, large tomatoes
  • * 4 tbsp extra virgin olive oil
  • * 2 tbsp cider vinegar
  • * ½ a loaf slightly stale sourdough bread (300-400g), torn into bite-sized chunks
  • * About 25 black olives
  • * 1 small cucumber, peeled, deseeded and cut into thick half-moons
  • * 1 small red onion, halved and finely sliced
  • * A few whole cherry tomatoes
  • * 1 tbsp baby capers, drained and rinsed
  • * A handful of basil leaves, torn
  • * Salt and freshly ground black pepper
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Directions

1. Put the large tomatoes in a large bowl and crush them with your hands. Tip them into a sieve and rub through. Discard the skin and pips. Add the oil, vinegar and plenty of salt and pepper to the tomato juice.

2. Put the bread in a large bowl and pour over the tomatoey dressing. Add the olives, cucumber, red onion, cherry tomatoes, capers and basil. Toss everything together well with your hands. If you can, leave it for 20 minutes or so for the flavours to develop, then check the seasoning and serve.

3 replies
Nucasol
Replied on

Amazing taste, the sourdough works perfectly with the cider vinegar and tomatoes.

Eatmania...
Replied on

This looks good. It reminds of this kind of bread called 'frise' or 'friselle' from Puglia, Italy. And you can use them instead of the sourdough bread in this recipe.

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