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Panzanella

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Al Fresco Dining

Rated: 5 stars out of 5Rate itRead users' reviews (42)

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Times:

Prep
15 min
Inactive Prep
1 hr 0 min
Cook
--
Total:
1 hr 15 min
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Ingredients

  • 1/4 cup drained capers
  • 2 tablespoons plus 1/4 cup red wine vinegar
  • 12 ounces ciabatta or other country-style white bread, 2 to3 days old
  • 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
  • 2 tablespoons plus 2/3 cup extra-virgin olive oil
  • 2 tablespoons plus 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 1/2 cup thinly sliced fresh basil leaves
  • 1 cup drained roasted red bell pepper strips
  • 1/4 cup pitted kalamata olives, halved lengthwise
  • Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.

Garnish with the basil sprigs and serve.

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Read more Comments & Reviews (42)

Comments & Reviews

  • recipe Panzanella
    Sandra Centereach, NY 01-21-2009

    Flag

    Exceptional!!

    Rated: 5 stars out of 5
    Excellent salad, but I did make a few slight adjustments. I added mini fresh mozzarella balls, substituted the kalamata... olives for sliced black olives, and used the crusty end of a four-cheese sourdough. It was a hit, everyone wanted the recipe, thanks Giada.Read more
  • recipe Panzanella
    stephanie Grapevine, TX 01-07-2009

    Flag

    Everyone Loved!

    Rated: 5 stars out of 5
    This is so delicious and refreshingly different! Entire family loved it! Including my two boys aged, 11 and 9! We enjoyed... with steaks and fresh spinach. Read more
  • recipe Panzanella
    Tracy Schererville, IN 08-11-2007

    Flag

    excellent flavor!

    Rated: 5 stars out of 5
    I was very excited about making this recipe. It did not dissapoint! The flavors of everything will tickle every taste bud in... your mouth. I especially love the bread that soaks up the dressing. You will LOVE it!!!Read more
  • recipe Panzanella
    Jan Atlanta, GA 06-27-2007

    Flag

    Delicious

    Rated: 5 stars out of 5
    A great side dish in place of green salad! I served with grilled steaks and plain ole baked potatoes. Absolutely will make... again. A big hit with my guests.Read more
  • recipe Panzanella
    Sharma Riverton, UT 05-24-2007

    Flag

    Keeper

    Rated: 5 stars out of 5
    I made this for company and it turned out wonderful! I am making it again for family next week and keeping this one handy... for the rest of the summer!Read more
  • recipe Panzanella
    Mari Phoenix, AZ 05-02-2007

    Flag

    A very good bread salad

    Rated: 4 stars out of 5
    I think this is a good tasty salad. I didn't peel the tomatoes but it came out good. I added feta cheese and sniped basil... leaves and I forgot the capers. I also added a little water to the dressing to dilute the vinegar punch a little. I made it for my family and the construction crew that is working in my house and I got thumbs up from the construction crew and my husband who is not into vinegar thought it was a little too vinegary for him but good. Perfect for summer and for a grill party. I can see this going well with grilled vegetables and a few slices of a grilled meat.Read more
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