Tuscan Panzanella

Ingredients for Tuscan Panzanella

• 950ml torn pieces of sourdough or rustic peasant bread, 1 to 1 1/2 inches wide

• 3 tablespoons olive oil

• Kosher salt and cracked black pepper

• 60ml red wine vinegar

• 1 tablespoon drained capers

• 2 teaspoons grated lemon zest

• 1 garlic clove, minced

• 120ml extra virgin olive oil

• 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

• 120ml pitted and halved Niçoise olives

• 1/4 cup chopped fresh basil leaves

• 1/4 cup shaved Parmigiano-Reggiano cheese

How to make Tuscan Panzanella

1. Preheat the oven to 149°C.

2. 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.

3. 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.

4. Add the onion, tomatoes, peppers, cucumber, fennel, and olives and toss with the vinaigrette. Adjust the salt and pepper.

5. Tear the fennel fronds and add them to the bowl along with the basil and bread. Toss to coat. Set aside for 20 minutes.

6. 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

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.