Description
Mediterranean bread salad celebrates rustic Italian countryside flavors with crispy torn ciabatta, ripe tomatoes, and fragrant basil. Fresh ingredients mingle deliciously, offering you a delightful taste of summer’s simple pleasures.
Ingredients
Scale
Main Ingredients:
- 600 g (21 ounces) ripe mixed tomatoes, roughly chopped
- 200 g (7 ounces) stale ciabatta loaf
- 280 g (10 ounces) jarred red peppers, drained and roughly chopped
Additional Ingredients:
- 1 small red onion, peeled and very finely sliced
- 1 handful small capers, drained
- 8 anchovy fillets in oil, drained and finely sliced (optional)
Seasonings and Dressing:
- sea salt
- freshly ground black pepper
- red wine vinegar
- extra virgin olive oil
- 1 bunch fresh basil
Instructions
- Gently rip the bread into rustic 3-centimeter (1.2-inch) chunks, spreading them evenly on a baking tray. Allow the bread to rest in a warm, draft-free area for approximately 30 minutes, enabling the pieces to naturally dehydrate and develop a slightly crisp texture.
- Transfer ripe tomatoes into a generous mixing bowl, seasoning them with freshly ground salt and cracked black pepper. Thoroughly rinse the capers under cool water, carefully draining and patting them dry to remove excess moisture.
- Incorporate the prepared capers, diced peppers, finely chopped onions, dried bread chunks, and optional anchovies into the tomato mixture. Using clean hands, gently toss the ingredients to ensure even distribution. Drizzle 2 tablespoons of high-quality vinegar and approximately 6 tablespoons of extra virgin olive oil over the salad, mixing thoroughly to blend the flavors. Taste and adjust seasoning with additional salt, pepper, vinegar, or olive oil as needed.
- Delicately tear fresh basil leaves into smaller pieces, scattering them across the panzanella salad. Gently fold the basil throughout the mixture to distribute the aromatic herb. Serve immediately as a vibrant side dish that pairs beautifully with grilled meats or roasted chicken.
Notes
- Capture the essence of a rustic Italian countryside with every bite of this vibrant salad.
- Tearing basil leaves gently prevents bruising and releases their full aromatic potential.
- Soaking crusty bread transforms its texture, creating the perfect vehicle for absorbing rich dressing and juicy tomato flavors.
- Anchovies and capers inject a bold, salty punch that elevates the entire dish’s complexity.
- Allowing the salad to rest briefly before serving lets ingredients mingle and develop a harmonious taste profile.
- Adjusting seasonings is crucial – a quick taste test ensures balanced acidity, richness, and depth.
- Fresh ingredients make all the difference, so choose ripe tomatoes and high-quality bread for maximum flavor impact.
- Experiment with different bread types, but aim for a chewy texture that won’t disintegrate when mixed with dressing.
- Optional ingredients like anchovies can be omitted without compromising the salad’s overall deliciousness.
- Serving at room temperature highlights the ingredients’ natural flavors and aromas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: None
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg