This Panzanella Salad made with ripe and juicy tomatoes, crusty ciabatta and fragrant basil is the best of the summer offerings!
I am always amazed how my cravings change as soon as the summer finally makes an appearance in England. When it’s finally warm and sunny, all I want to eat is fresh salads and grilled meat, then strawberries and cream for dessert, well I wouldnt say no to them for breakfast either!
Salads make up 2/3 of what we’ve been eating lately, even the kids are gobbling them up even though they are NOT tomato fans! So what am I doing making a salad consisting almost entirely of tomatoes? A girl can dream! Making this Panzanella salad was a gamble, and my main bet on kids eating it was resting on the fact that it is also full of crusty ciabatta bread flavoured with a bold and punchy dressing.
This Panzanella is a true testament to the summer’s magic because the main reason a bunch of tomatoes, peppers and a handful of bread taste so delicious is the sunshine! This salad HAS to be made using the sweetest, ripest tomatoes you can find, and thankfully right now they are in abundance.
I prefer using a combination of red and yellow cherry tomatoes as they are the sweetest and the most flavourful this time of the year, and my latest discovery, Ruby Jewel Tomatoes. Panzanella would also taste incredible if made with heirloom tomatoes of all kinds. Experiment and find your favourite mix!
Other flavours that take Panzanella to the next level when it comes to the salad world are found in the dressing. There are some gutsy ingredients in there but that’s okay because tomatoes and bread can take them! First of all, anchovies. I am sure some of you have already lost interest as soon as you saw them BUT please give them a try! I promise you won’t taste something fishy. (Pun unintended) What you will taste is something savoury…umami…anchovies is the magic ingredient here, so don’t leave it out.
Then we’ve got garlic, white wine vinegar and olive oil. What’s not to love!! Adding capers and olives are up to you but I would if I were you. They bring a touch of briny saltiness, which is a winner and balances out the sweetness of tomatoes.
Now let’s talk about purple basil. I didn’t even know it existed until I saw it in a shop on our recent trip to Russia. The most gorgeous colour, don’t you think! Apparently, all basil sold in Russia is purple! I had to buy me some purple basil as soon as I saw it in my local supermarket. It taste the same as the green variety, so if you can’t find it, don’t lose sleep over it. But if you can, it will add so much beauty and vibrancy to your Panzanella!
- 200 g/ 7 oz red and yellow cherry tomatoes, halved
- ½ each red and yellow pepper, sliced
- 4-5 sliced ciabatta bread, day old
- ½ red onion, sliced thinly
- 2 tbsp capers
- 10 black olives, pitted
- 6-8 fresh basil leaves (green and purple)
- 2 anchovies
- 1 clove of garlic
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- In a large bowl combine red and yellow cherry tomatoes, sliced red and yellow peppers, red onion, capers, olives, torn-up slices of ciabatta bread and basil leaves.
- Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, white wine vinegar and salt, mix until combined. Alternatively, the dressing could be combined in a blender.
- Add the dressing to the salad and toss gently, add salt to taste and let it sit for 20-30 minutes before serving.