Hello, dear readers! With the warm sun beaming overhead and the comforting rustle of leaves in the gentle breeze, it feels like the perfect time for a refreshing meal that embodies the essence of summer. As someone who cherishes a broad palette of flavors, I’ve always been drawn to the rustic charm of a Tuscan Panzanella. It’s a dish that transports you straight to the rolling hills of Italy with each bite.
Panzanella is a traditional Italian salad that makes beautiful use of stale bread, proving that sometimes simplicity is the ultimate luxury. I love how this dish celebrates humble ingredients, turning them into something truly magical.
What makes this salad a favorite of mine is its vibrant medley of juicy tomatoes, silky mozzarella, crisp cucumber, and the sharp tang of red onions. And who can resist the salty allure of olives and capers? They add the perfect hint of savoriness, tying all the flavors together without overpowering them.
Now, let’s talk about the star of the show—day-old bread. It might sound unusual, but trust me, a good Panzanella is all about letting that bread soak up the rich juices of the tomatoes and the tantalizing dressing while maintaining just the right amount of crunch. What a brilliant way to give new life to something that might otherwise be tossed aside!
And speaking of the dressing, this is where things get exciting. A simple blend of extra virgin olive oil, red wine vinegar, and a dash of garlic brings this dish alive. It’s like a zingy, enchanting wink at your taste buds that will have you diving back for more. Don’t forget to give your salad a moment to rest before digging in, allowing the ingredients to marinate and mingle. It’s well worth the wait!
A handful of fresh basil scattered just before serving brings a bright, herbaceous touch that lifts the entire dish. It’s my little tip for ensuring a fabulous finale in every forkful.
Whether you’re indulging in a leisurely weekend lunch or whipping up a delightful mid-week dinner, this Tangy Tomato & Mozzarella Panzanella is sure to tick all the boxes. Serve it as a side or let it steal the spotlight as the main event—it’s truly versatile and wonderfully satisfying.
I hope you enjoy making and savoring this summery delight as much as I do. Let it remind you of sun-drenched days and the art of unwinding with good food and great company. Buon appetito!
Ingredients
– 200g day-old crusty bread, torn into bite-sized pieces
– 400g ripe tomatoes, chopped
– 250g fresh mozzarella, torn into chunks
– 1 medium red onion, thinly sliced
– 1 cucumber, peeled and diced
– 75g black olives, pitted and halved
– 30g capers, drained
– 3 tablespoons extra virgin olive oil
– 2 tablespoons red wine vinegar
– 1 clove garlic, minced
– Salt and black pepper, to taste
– A handful of fresh basil leaves, torn
Method
1. **Prepare the Bread**: Preheat your oven to 180°C (350°F). Spread the torn pieces of crusty bread on a baking tray. Toast in the oven for 10 minutes, or until the bread is lightly golden and crisp. Remove from the oven and allow to cool.
2. **Prepare the Dressing**: In a small bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper. Whisk together until emulsified and set aside.
3. **Assemble the Salad**: In a large mixing bowl, combine the chopped tomatoes, fresh mozzarella, red onion, diced cucumber, black olives, and capers. Add the toasted bread pieces to the mix.
4. **Dress the Salad**: Pour the prepared dressing over the salad. Toss everything together gently but thoroughly, ensuring the bread absorbs some of the delicious juices from the tomatoes and dressing.
5. **Rest and Serve**: Allow the salad to rest for at least 15 minutes at room temperature before serving. This resting period lets the flavors meld together and the bread soak up the dressing.
6. **Garnish**: Just before serving, add the torn fresh basil leaves to the salad, giving it one final gentle toss. Adjust seasoning with additional salt and pepper, if needed.
7. **Enjoy**: Serve your Panzanella immediately for best results, savoring the harmonious blend of tangy tomatoes, creamy mozzarella, and the robust flavor of the toasted bread.
