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
    211

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 (about 4¼)
  • Ciabatta icon
    Ciabatta
    150g (about 1¾)
  • Red onion icon
    Red onion
    x ½ (about 68g)
  • Sea salt icon
    Sea salt
    1 tbsp (about 19g)
  • Fresh basil icon
    Fresh basil
    1 cup (about 1)
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp (about 15ml)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Anchovies icon
    Anchovies
    12
  • Fresh basil icon
    Fresh basil
    1 pinch

Tools

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

Step preview

  1. Add tomato to a clean medium bowl
  2. Sprinkle with sea salt
  3. Let rest - approx 1 hr
  4. Add ciabatta, red onion, fresh basil, red wine vinegar and olive oil to the salad
  5. Season with salt & pepper
  6. Mix carefully until well combined
  7. Transfer salad to 2 serving plates
  8. Top with anchovies
  9. Garnish with fresh basil
  10. Serve immediately
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