Tuscan Bread Salad (Panzanella)



Tuscan Bread Salad (Panzanella)

This Tuscan bread salad (Panzanella) is a traditional Tuscan summer salad and it's easy to make and is really good!
Course Salad
Cuisine Italian
Prep Time 28 minutes
Cook Time 5 minutes
Total Time 33 minutes
Servings 6 people


  • 1 1/2 loaves ciabatta bread stale
  • 1 pound plum tomatoes fresh
  • 2 cloves garlic peeled and crushed with Kosher salt
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 red bell pepper
  • 2 yellow bell peppers
  • 3 oz. capers salted
  • 3 Anchovie fillets
  • 5 black olives pitted
  • leaves from one bunch of Basil


  • Cut bread into rough, thick slices and place in a large bowl.
  • Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set tomato halves aside. Discard seeds. Season juice with garlic, black pepper, 1 cup olive oil and 2-3 tablespoons vinegar. Pour juice over bread and toss until it absorbs all the liquid. If more liquid is required to soak bread completely, add more olive oil.
  • Blacken peppers over a grill or gas burner, then peel, seed, and cut lengthwise into eighths.
  • Gently mix together tomato halves, peppers, drained capers, anchovies, olives and basil.
  • Fill a large bowl with alternating layers of soaked bread and pepper mixture, beginning with bread and ending with pepper mixture. Allow to sit for 1 hour at room temperature. Serve moistened with additional extra-virgin olive oil.

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