Tuscan Panzanella Salad
This Panzanella Salad made with ripe and juicy tomatoes, crusty ciabatta and fragrant basil is the best of the summer offerings!
Ingredients
- 200g/7 oz red and yellow cherry tomatoes halved
- ½ each red and yellow pepper sliced
- 1 cucumber optional
- 4-5 sliced ciabatta bread day old
- ½ red onion sliced thinly
- 2 tbsp capers
- 10 black or green olives pitted
- 6-8 fresh basil leaves green and purple
For the Panzanella Dressing
- 2 anchovies optional
- 1 clove garlic
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- salt
Instructions
- 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.
Video
Nutrition
Calories: 191kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 2gCholesterol: 1mgSodium: 322mgPotassium: 275mgFiber: 2gSugar: 4gVitamin A: 835IUVitamin C: 34mgCalcium: 37mgIron: 1mg
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