Panzanella Salad

Panzanella Salad


• 6 Pane Turano Slices
• 1/2 Cup of Olive Oil
• 1/2 Tbsp of Salt
• 1-1 1/2 lb Tomatoes, Cubed
• 2 Bell Peppers, Cubed
• 1 Cucumber, Thinly Sliced
• 3 Tbsp of Shallots, Minced
• 3 Tbsp Capers
• 1 Garlic Clove, minced
• 3 Tbsp White Wine Vinegar
• Basil, to Garnish


① Cube the Pane Turano into 1-inch cubes. Heat 1/4 cup of the oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
② In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.
③ Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about 1/4 tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately.

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