Foods | Cooking
Hints & Tips
This wonderful seasonal salad, when the tomatoes are over flowing in your garden, is one of those recipes that you'll crave and look forward to each year.
Please don't even attempt this salad with poor-quality tomatoes.
Photo by Fredrick D. Joe, Portland, Oregon Oregonian newspaper
More of Linda's delicious
Salad and Salad Dressing Recipes.
Italian Panzanella Salad - Tuscan Bread Salad
Salad and Salad Dressing,
Yields: 12 cups
Prep time: 20 min
4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2" cubes*
2 to 3
anchovy fillets, diced**
1/2 cup extra-virgin
1/3 cup good-quality aged
Balsamic Vinegar or red wine vinegar***
2 cups fresh vine-ripened
tomatoes, peeled, seeded and diced****
1 cup cucumber, peeled, seeded and diced
1 cup red
onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh
basil leaves, torn into pieces
Coarse salt and freshly-ground
black pepper to taste
1/4 cup freshly-grated
Parmesan Cheese (Parmigiano-Reggiano)
* Use sturdy, coarse, rustic-style white bread cut into 1/2-" thick slices.
** Anchovy Paste may be substituted for the anchovy
fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also
adjust the amount of anchovies used according to your taste. To purchase
Anchovy Paste, check out What's Cooking America's Kitchen Store.
*** Balsamic vinegar and red wine vinegar may be combined.
How To Peel Fresh Tomatoes.
Preheat oven to 375 degrees F.
Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.
Using a mortar and pestle, mash the capers, garlic and anchovies until you have a smooth paste. Place in a large bowl.
Whisk the olive oil and balsamic vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly.
Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour.
Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature.
Before serving, sprinkle Parmesan cheese over the top.
Makes 12 cups.