July 22, 2015

Panzanella {Italian Bread Salad} A Classic Tuscan Salad

Name: Panzanella - A Classic Italian Bread Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 8 oz. ciabatta or rustic Italian loaves such as that found in Tuscany and Abruzzi.; 2/3 cup olive oil; 3 red bell peppers; 3 yellow bell peppers; 2 oz. can anchovies; 2 lbs. ripe plum tomatoes; 4 garlic cloves minced; 4 Tablespoons red wine vinegar; 2 oz. capers; 1 cup pitted Kalamata olives - halved; Basil leaves for adding to salad and garnish; Salt and freshly ground black pepper.

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Panzanella is a classic Italian bread salad with a tangy blend of tomato juice, olive oil, red-wine vinegar poured over a colorful mixture of roasted peppers, tomatoes, anchovies, capers, black olives and toasted rustic ciabatta. This Tuscan salad puts day old bread to a delicious use.

At one time this was considered a peasant meal; bread was used as a tummy filler and a dish extender. When there was no other food available, the Italian mamma would use her old bread and let it soak up the delicious juices from the ruby red tomatoes and colorful peppers that had ripened on the vine. It was cheap; it was filling.

In days past, the cittadini { city people} would look down at such simple dishes. . . la tavola povera { poor food}. Now you can find panzanella even in upper scale restaurants. If something tastes good you can’t pigeon hole it into a tavola contadina ( country food )or tavola cittadina(city food).

I remember my mamma making pappa { mushy like baby food} when I was growing up. Sometimes she’d use tomatoes and make pappa al pomodoro or use home-made broth for pappa al brodo. The bread cubes would soak up the juices either from the tomatoes or from her flavorful broth and make a hearty flavorful stew with a thick consistency.

I thought it was just something she made up. I didn’t know of anyone eating anything like it. There were no other Italians around the small Midwestern town we moved to once we left Italy. I really couldn’t compare — and ask. Mamma and papà were very economical. What they were given — they used.

What they bought — they never wasted!!

The toasted bread cubes in this salad guarantees that none of the delicious juice goes to waste. Our Panzanella recipe does not include cucumber and onion like some bread salad recipes, although you may add it if you wish.

We like the taste of the roasted colored peppers , the juicy, plump tomatoes, and the toasted rustic ciabatta all dressed with the tangy vinaigrette dressing.

Panzanella is a wonderfully piquant salad that can be assembled ahead of time and we’ve even enjoyed it as a leftover the following day.

Tutti a tavola è pronto!

Un caro saluto e alla prossima!

Panzanella - A Classic Italian Bread Salad

A traditional Italian salad with a tangy tomato juice, olive oil, red wine vinegar dressing soaked up by the roasted colored peppers, tomatoes, anchovies, capers and toasted ciabatta.

5 from 3 votes

Print Pin Rate

Course: First course, Salad

Cuisine: Italian

Keyword: bread salad, picnic salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:

Calories: 326kcal

Author: Marisa Franca @ All Our Way

Ingredients

8 oz. ciabatta or rustic Italian loaves such as that found in Tuscany and Abruzzi.
2/3 cup olive oil
3 red bell peppers
3 yellow bell peppers
2 oz. can anchovies
2 lbs. ripe plum tomatoes
4 garlic cloves minced
4 Tablespoons red wine vinegar
2 oz. capers
1 cup pitted Kalamata olives - halved
Basil leaves for adding to salad and garnish
Salt and freshly ground black pepper.

Instructions

Cut the ciabatta into 3/4 inch chunks and drizzle with 1/4 cup of the olive oil. Broil the bread lightly until the cubes are a golden brown.
Preheat the oven to 400F. Put the peppers on a foil-lined baking sheet and bake for about 45 minutes - unti the skin begins to char. Remove from the oven, transfer to a large bowl, cover with a plate and leave until the peppers are cool enough to handle.
When the peppers are cool, peel off the skins, discard the stalk ends and seeds then cut the peppers in 1 inch pieces.
Drain, then coarsely chop the anchovies. Set aside.
To make the tomato dressing, peel and halve the tomatoes. Scoop the seeds into a strainer set over a bowl.
Press the tomato pulp in the strainer to extract the juice. Discard the pulp and add the remaining oil, the garlic, vinegar and seasoning to the juice.
In a large bowl, layer the toasted bread, peppers, tomatoes, anchovies, capers, ending with olives.
Pour the dressing over and let stand for about 30 minutes. When ready to serve, mix the ingredients then top with plenty of basil leaves.

Notes

The salad can be assembled ahead of time -- we have even done it the night before keeping the salad in the refrigerator. Let the salad come to room temperature then pour the dressing over the salad 30 minutes before serving. Top with basil leaves.

Nutrition

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