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Tuscan Panzanella Salad

Tuscan Panzanella Salad

5 from 1 vote
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Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Julia Frey of Vikalinka


  • 200 g/ 7 oz red and yellow cherry tomatoes halved
  • 1/2 each red and yellow pepper sliced
  • 4-5 sliced ciabatta bread day old
  • 1/2 red onion sliced thinly
  • 2 tbsp capers
  • 10 black olives pitted
  • 6-8 fresh basil leaves green and purple

For the Panzanella Dressing

  • 2 anchovies
  • 1 clove of garlic
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt


  • 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.