Tuscan Panzanella Salad

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    238

Panzanella is a classic Tuscan salad of tomatoes and bread. This is a fantastic way to use up day-old ciabatta as the vinaigrette and tomato juices soak into it, giving it a new lease on life. Serve as a starter or light summer lunch, perfect for dining al fresco.

recipe updated Sep 4, 2018

Ingredients

  • Tomato icon
    Tomato
    600g
  • Sea salt icon
    Sea salt
    19g
  • Ciabatta icon
    Ciabatta
    150g
  • Red onion icon
    Red onion
    68g
  • Fresh basil icon
    Fresh basil
    43g
  • Red wine vinegar icon
    Red wine vinegar
    15ml
  • Olive oil icon
    Olive oil
    30ml
  • Salt & pepper icon
    Salt & pepper
    0g
  • Anchovies icon
    Anchovies
    48g
  • Fresh basil icon
    Fresh basil
    0g

Tools

  • kCook icon Serving plate
  • kCook icon Loaf pan - 10"
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside tomato: chopped
  2. Prep and set aside ciabatta: broken up
  3. Prep and set aside red onion: finely chopped
  4. Get a clean medium bowl
  5. Add prepared tomato
  6. Sprinkle with sea salt
  7. Let rest - approx 1 hr
  8. Add prepared ciabatta
  9. Add prepared red onion
  10. Add fresh basil
  11. Add red wine vinegar
  12. Add olive oil
  13. Season with salt & pepper
  14. Mix carefully until well combined
  15. Transfer salad to 2 serving plates
  16. Top with anchovies
  17. Garnish with fresh basil
  18. Serve immediately
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