Panzanella Toscana
Panzanella Toscana is a delicious, filling and rather unique salad. It combines the distinct flavours of tomatoes, cucumbers, onions and basil with cubes of golden, toasted bread. Dress it in a zesty vinaigrette and you have something truly special.
Print Recipe
Save
Servings: 6 servings
Calories: 155kcal
Ingredients
For the bread cubes
- 130 grams ciabatta or baguette - sliced or torn into large cubes
- 1 teaspoon crushed garlic
- 2 tablespoons olive oil
For the salad
- 300 grams tomatoes - cherry, roma, heirloom etc
- ½ teaspoon salt
- 60 grams roasted pepper - usually found in jars, preserved in oil
- 60 grams cucumber - sliced
- 50 grams shallots - sliced thinly
- 3 tablespoons chopped basil - about 7g
For the dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon crushed garlic
- 1 tablespoon red wine vinegar
- ½ teaspoon sugar
Optional (but recommended) toppings
- 1 ball of mozzarella - torn into chunks
- few shavings of parmesan
- rocket leaves
- chopped nuts
Instructions
To toast the bread
- Pre-heat the oven to 200C/392F/gas mark 6. Prepare a baking sheet by lining it with foil.
- Place the cubes of bread in a bowl.
- Combine the olive oil with the garlic and drizzle across the bread. Toss the bread in the oil until covered.
- Spread the bread across the baking tray and bake in the oven for 15 minutes, turning the cubes halfway through. Keep an eye on it, you don't want it too dark, just a light golden colour with a crispy texture.
For the salad
- Slice the tomatoes. For small tomatoes like cherry and roma tomatoes, just slice them in half.
- Place the tomatoes in a colander and sprinkle over the salt. Mix well and leave to sit for about 30 minutes. A small amount of juice will drain from the tomatoes, making their flavour more intense.
- Slice the roasted pepper, cucumber and shallots to your preferred size. Chop the basil.
- Combine the tomatoes, peppers, cucumber, shallots, basil and bread in a large salad bowl.
To make the dressing
- Mix together the extra virgin olive oil, garlic, red wine vinegar and sugar. Pour over the salad and toss through.
Finish the salad off
- Add torn pieces of mozzarella and shavings of parmesan. Sprinkle over some rocket, black pepper or sprinkle over chopped nuts.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 155kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 445mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 0.5mg