Tuscan Panzanella

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This classic Tuscan panzanella is a vibrant celebration of Mediterranean flavours, making it an ideal vegetarian main or a substantial side dish for summer dining. By combining sun-ripened heirloom tomatoes with crisp peppers, cucumber and aromatic fennel, this salad offers a refreshing crunch and a beautiful depth of colour. The key to its success lies in the sourdough bread, which is lightly toasted to ensure it absorbs the tangy caper and lemon dressing without becoming overly soft.

Perfect for alfresco lunches or as a light evening meal, this traditional bread salad relies on high-quality olive oil and fresh herbs to deliver a truly authentic taste of Italy. Each bowl is finished with a generous scattering of peppery basil and shaved Parmigiano-Reggiano for a sophisticated savoury touch. It is a nutritious and effortless way to enjoy the season's finest produce while minimalising kitchen waste by using rustic, slightly dry bread.

Ingredients for Tuscan Panzanella

600g torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide
3 cucharadas de aceite de oliva
Sal kosher y pimienta negra molida
60ml de vinagre de vino tinto
1 cucharada de alcaparras escurridas
2 teaspoons grated lemon zest
1 diente de ajo, picado
120ml de aceite de oliva virgen extra
240ml thinly sliced red onion
5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
1 red pepper, julienned
1 yellow pepper, julienned
1 cucumber, peeled, seeded, and chopped
1 fennel bulb, trimmed and thinly sliced, fronds reserved
80g pitted and halved Niçoise olives
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmigiano-Reggiano cheese

How to make Tuscan Panzanella

Preheat the oven to 149°C.
In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. (The pieces should not be as crispy as croutons.) Alternatively, spread the bread cubes on a baking sheet and let them dry, uncovered, for about 24 hours.
In a large bowl, whisk together the vinegar, capers, zest, and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.
Add the onion, tomatoes, peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.
Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.
Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.