Panzanella Toscana
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
155 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Panzanella Toscana
Description
Panzanella Toscana begins by toasting ciabatta bread cubes coated in garlic and olive oil until lightly golden and crisp. The base for the salad features this crunchy bread which soaks up the dressing and vegetable juices. The tomatoes are sliced and salted, resting to intensify their flavor and release some juice.
The salad incorporates roasted peppers, cucumber, thinly sliced shallots, and chopped basil for a mix of sweet, crisp, and aromatic notes. The dressing balances extra virgin olive oil with crushed garlic, red wine vinegar, and a touch of sugar, adding tang and depth.
Combined just before serving, the salad balances textures from crunchy bread and fresh vegetables with a flavored dressing. Optional toppings such as torn mozzarella, parmesan shavings, rocket, and chopped nuts add creamy, nutty, and peppery dimensions that enhance the rustic character of this Tuscan classic.
Ingredients
For the bread cubes
- 130 grams ciabatta sliced or torn into large cubes, or baguette
- 1 teaspoon garlic crushed
- 2 tablespoons olive oil
For the salad
- 300 grams tomato cherry, roma, heirloom etc
- ½ teaspoon salt
- 60 grams roasted pepper usually found in jars, preserved in oil
- 60 grams cucumber sliced
- 50 grams shallot sliced thinly
- 3 tablespoons basil about 7g, chopped
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic crushed
- 1 tablespoon red wine vinegar
- ½ teaspoon sugar
Optional (but recommended) toppings
- 1 mozzarella cheese torn into chunks, ball
- Parmesan Cheese few shavings
- rocket leaves
- nuts chopped
Instructions
To toast the bread
- Pre-heat the oven to 200C/392F/gas mark 6. Prepare a baking sheet by lining it with foil.
- Place the cubes of bread in a bowl.
- Combine the olive oil with the garlic and drizzle across the bread. Toss the bread in the oil until covered.
- Spread the bread across the baking tray and bake in the oven for 15 minutes, turning the cubes halfway through. Keep an eye on it, you don't want it too dark, just a light golden colour with a crispy texture.
For the salad
- Slice the tomatoes. For small tomatoes like cherry and roma tomatoes, just slice them in half.
- Place the tomatoes in a colander and sprinkle over the salt. Mix well and leave to sit for about 30 minutes. A small amount of juice will drain from the tomatoes, making their flavour more intense.
- Slice the roasted pepper, cucumber and shallots to your preferred size. Chop the basil.
- Combine the tomatoes, peppers, cucumber, shallots, basil and bread in a large salad bowl.
To make the dressing
- Mix together the extra virgin olive oil, garlic, red wine vinegar and sugar. Pour over the salad and toss through.
Finish the salad off
- Add torn pieces of mozzarella and shavings of parmesan. Sprinkle over some rocket, black pepper or sprinkle over chopped nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 445mg | 19% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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