Panzanella Toscana
This classic Panzanella Toscana combines stale sourdough bread, juicy tomatoes, crisp cucumbers, basil, olives, and capers, all tossed in a tangy red wine vinaigrette. A vibrant, rustic Italian salad perfect for summer gatherings.
4 Servings
Ingredients
For the Bread:
- 150 g stale sourdough bread cut into 2-inch cubes
- 2 cloves garlic crushed
- 2 tbs olive oil
For the Salad:
- 300 g mixed baby tomatoes halved
- 100 g cucumber sliced and quartered
- 10 g fresh basil leaves whole
- ½ red onion thinly sliced
- 55 g green olives pitted
- 1 tbs capers
For the Dressing:
- 50 ml extra virgin olive oil
- 1 tbs red wine vinegar
Instructions
Prepare the Bread:
- Preheat the oven to 180°C (Gas Mark 4). Cut the stale sourdough bread into approximately 2-inch cubes and place them on a baking sheet. In a small bowl, combine the crushed garlic and olive oil, then drizzle this mixture over the bread cubes. Toss thoroughly to ensure even coating. Bake for 10 minutes, or until the bread turns golden brown and crisp. Set aside to cool.
Prepare the Vegetables:
- While the bread is toasting, halve the baby tomatoes, slice the cucumber, and cut each slice into quarters for bite-sized pieces. Thinly slice the red onion. Pick the basil leaves from the stems, keeping them whole for optimal freshness and presentation.
Prepare the Dressing:
- In a small bowl or jar, combine the extra virgin olive oil and red wine vinegar. Whisk vigorously until emulsified. Taste and adjust the acidity if necessary by adding a small drizzle of olive oil.
Assemble the Salad:
- In a large mixing bowl, combine the halved tomatoes, cucumber pieces, sliced onion, green olives, and capers. Add the toasted bread cubes and gently toss the ingredients together. Pour the prepared dressing over the salad and toss once more to ensure even coating.
Rest the Salad:
- Allow the salad to sit for approximately 30 minutes before serving. This resting period allows the bread to absorb the dressing while maintaining its crisp texture.
Serve:
- Once rested, give the salad a final gentle toss and transfer to a serving dish. Garnish with additional basil leaves if desired and serve immediately.
Notes
To create a gluten-free version of Panzanella Toscana, simply replace the sourdough bread with your favorite gluten-free bread. Opt for a sturdy, rustic variety that can hold up to the dressing without becoming too soft. Ensure the bread is slightly stale or toast it to enhance its texture for the salad. The rest of the ingredients and dressing remain naturally gluten-free.