Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Panzanella
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 487 mg
Panzanella is one of those dishes that proves the simplest ingredients often make the most memorable meals. At the height of summer, when tomatoes are sweet, juicy and practically bursting off the vine, this Tuscan bread salad is pure magic. Instead of letting a drop of tomato flavor go to waste, the salted tomatoes release their juices to create a vibrant dressing that soaks into chunks of toasted bread. Crisp cucumbers, sharp red onion, briny capers, fragrant basil and shavings of Parmigiano-Reggiano bring balance and texture to every bite. It's the kind of salad that gets better as it sits, making it perfect for leisurely summer lunches, backyard dinners or any occasion that calls for celebrating tomato season.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 487 mg
Ingredients
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Directions
- Set a strainer over a large bowl. Core the tomatoes over the strainer, letting the bowl underneath catch the juices. Cut the tomatoes into 1-inch chunks and place in the strainer. Sprinkle the tomatoes generously with kosher salt and toss. Let the tomatoes sit and release juices for at least 20 minutes.
- Preheat the oven to 375 degrees F. Spread the bread on a sheet pan, drizzle with olive oil and season with kosher salt. Place in the oven and toast until slightly golden brown, about 10 minutes.
- To the bowl with tomato water, add the caper liquid, 1 tablespoon red wine vinegar and 2 tablespoons olive oil and whisk to combine. Season with salt and black pepper. Add the toasted bread, tomatoes, cucumbers, red onion, capers, celery leaves and basil leaves. Season with some flaky salt and more black pepper. Add the Parmigiano shavings. Gently toss to combine. Generously drizzle all over with a finishing olive oil and lightly drizzle with some more red wine vinegar.
Cook’s Note
To make fresh Parmigiano-Reggiano shavings, hold a block of cheese in one hand and run a vegetable peeler over it to make thin shavings.
