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Panzanella is a classic Italian bread salad that can be made many different
ways. My version is rather simple, but has an extremely unique, good flavor. Add
grilled or roasted chicken to make it a meal in one. You can also add any other
vegetables you like.
Preparation Time: 1 hour (includes toasting and sitting time) Serving Size: 4
For the Salad
- Baguette, or any other rustic, country white bread
- 4 ripe tomatoes, about 1 to 1 1/2 pounds
- 1/4 cup capers
- 2 tablespoons red wine vinegar
- 1 large roasted red pepper, cut into 1/4 inch by 3/4 inch slices
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- 15 calamata olives, pitted
- 1/2 cup fresh basil, sliced thin*
- 2 anchovy filets
- 3 tablespoons extra virgin olive oil
- champagne vinaigrette (below)
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| Cut bread into 1 inch
square cubes. In a sauté pan large enough to accommodate the bread cubes in
a single layer, spread 1 1/2 tablespoons olive oil. Place bread cubes in pan
and move around to allow them to start soaking up the oil from the bottom.
Sprinkle remaining 1 1/2 tablespoons olive oil over top of bread cubes. Turn
skillet to low-medium-low heat. Sprinkle cubes with salt and pepper to
taste. Use tongs to gently toss the cubes to soak up all of the oil. Toast
over low-medium-low heat, tossing often, until all cubes are crisp and just
starting to turn golden. This can take anywhere from 10-20 minutes. Do not
toast the cubes to quickly or else the outside will toast before the inside
becomes crisp. Cool on a plate when toasted. While bread cube toasts, make
the vinaigrette (see below) before preparing the tomatoes. |
For the tomatoes
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After making the vinaigrette, bring a large
pot of water to a boil. Use a paring knife to score the bottoms of the
tomatoes with an X and core the top stem side of each tomato. Drop the
tomatoes into the water for 20 seconds, then immediately place into an large bowl of
ice water. Let sit 2 minutes, then peel, seed and chop the tomatoes into
bite-size pieces. Set aside with red peppers and basil. Put capers in a
small bowl with red wine vinegar. When bread is toasted and cooled, smash
the anchovies in a large bowl with a fork and a tiny pinch of salt. Place in
cooled bread cubes and pour several tablespoons of the vinaigrette over the
cubes to allow them to start absorbing it. Next add the tomatoes, red
peppers, drained capers. Add more vinaigrette to evenly coat all the
ingredients. Now add the basil. Continue to add vinaigrette to taste. It is
not expected to use all of the vinaigrette. Let the salad sit for at least
30 minutes for the bread to soak up the vinaigrette and juices, but still
allow it to be slightly crisp. |
Champagne Vinaigrette
- 1 clove garlic, minced or pressed
- 1/2 teaspoon Dijon Mustard
- 3 tablespoons champagne vinegar
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- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh finely ground black pepper
- 1/2 cup extra virgin olive oil
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| Place minced garlic or press garlic in a bowl.
Add mustard, champagne vinegar, salt and pepper. Whisk together. While still
whisking, slowly drizzle olive oil in to create an emulsion. Now prepare
the tomatoes. |
*Chiffonade is the French term for thinly sliced items. The
easiest way to chiffonade basil is to stack leaves on top of each other.
Then roll long ways, like a cigar, and cut thin slices across the roll.
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