Panzanella recipe

Facebook
Twitter
LinkedIn

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Ingredients

  Metric  Cups  Imperial 

  • 300 g leftover bread, torn into bite sized pieces
  • 125 ml olive oil, plus extra for drizzling
  • 30 ml red wine vinegar
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 3 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 500 g ripe tomatoes
  • 125 g red onions
  • 75 g olives pitted
  • 25 g pine nuts
  • 30 g capers
  • 1 handful of basil leaves
  • 10.6 oz leftover bread, torn into bite sized pieces
  • 4.4 fl oz olive oil, plus extra for drizzling
  • 1.1 fl oz red wine vinegar
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 3 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 17.6 oz ripe tomatoes
  • 4.4 oz red onions
  • 2.6 oz olives pitted
  • 0.9 oz pine nuts
  • 1.1 oz capers
  • 1 handful of basil leaves
  • 10.6 oz leftover bread, torn into bite sized pieces
  • 0.5 cup olive oil, plus extra for drizzling
  • 0.1 cup red wine vinegar
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 3 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 17.6 oz ripe tomatoes
  • 4.4 oz red onions
  • 2.6 oz olives pitted
  • 0.9 oz pine nuts
  • 1.1 oz capers
  • 1 handful of basil leaves

Details

  • Cuisine: Italian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Roast the peppers in a drizzle of olive oil for 20-30 minutes. When cool scrape off the skin and chop into chunks.
  2. In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper. Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
  3. Whisk together the remaining olive oil, red wine vinegar and honey.
  4. Slice the red onions as finely as possible and add to the dressing with the capers.
  5. Chop the tomatoes in half and the peppers in to chunks and add to the bowl.
  6. Finally add in the toasted bread, nuts and herbs, then mix together.
  7. Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours. Season with a little salt and pepper and its ready to serve.

By Peter Sidwell

Please follow and like us:
onpost_follow
Tweet
Share
submit to reddit

More to explorer

Chickpeas winter salad

This celebration season, we take a step ahead showing you more ways to make your dinner table stand out. When planning of

Add a Comment

Your email address will not be published. Required fields are marked *