Tuscan Panzanella Salad with Parma Ham
User Reviews
5
Tuscan Panzanella Salad with Parma Ham
Description
This Panzanella salad begins by marinating mixed cherry and heirloom tomatoes with salt to draw out juices, then contrasts with crisp, soaked red onion slices to mellow their bite. Stale ciabatta or sourdough bread is cut into cubes, tossed with olive oil, and toasted until golden and crunchy, providing texture and soaking up dressing flavors. Finely cubed cucumber and torn basil leaves add freshness and herbaceous notes.
The ingredients are combined and dressed with good-quality extra-virgin olive oil and white vinegar, with final seasoning of salt and pepper. The Parma ham slices are delicately added just before serving to maintain their tender, silky texture and distinctive taste, enhancing the salad’s complexity. Resting the salad for about 30 minutes before eating softens the bread slightly while retaining some crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to two days, though best eaten fresh. This salad offers a rustic, bright accompaniment to summer meals.
Ingredients
- 300 g tomato mixed varieties e.g. heirloom, cherry
- 1 red onion medium
- 4 tablespoon extra-virgin olive oil Italian, ideally PDO
- 250 g ciabatta bread or sourdough bread, stale
- ½ cucumber finely cubed
- 10 basil leaves
- 2 tablespoon white vinegar Italian
- sea salt freshly-cracked
- black pepper freshly-cracked
- 80 g parma ham thinly sliced
Instructions
- Chop the larger tomatoes into chunks and the small cherry tomatoes in half.
- Then place them in a large bowl and season well with sea salt. Cover and set aside in the fridge for 15 minutes.
- Meanwhile, thinly slice the onion, place in a bowl and soak in cold water for 15 minutes. Drain and transfer the slices into the bowl with the tomatoes.
- Cut the stale bread into 2.5cm chunks, place them in a bowl and mix with 1 tablespoon of extra-virgin olive oil.
- Arrange the bread cubes on a baking tray covered with parchment paper. Place the tray in a preheated oven to 180°C/360°F with the grill function on, and bake for 10 minutes, or until crispy and golden. Check the bread frequently, to make sure it doesn't brown too much. Remove from the oven and let cool.
- Add the cucumber and bread chunks into the bowl with the tomatoes and onion. Tear a few leaves of basil by hand and throw them into the salad.
- Season with the remaining extra-virgin olive oil, white vinegar and sea salt and black pepper to taste, and mix to combine all the ingredients.
- Right before serving the panzanella salad, top with thin slices of Parma Ham.
Notes
- Allow the salad to rest for about 30 minutes before serving to let the bread absorb tomato juices and soften slightly.
- Add Parma ham just before serving to maintain its texture and flavor.
- Store any leftovers in an airtight container in the refrigerator and consume within two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 459mg | 19% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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