PANZANELLA
SERVES
FOR THE SALAD
5 oz. (150 g) day-old ciabatta bread
1 tbsp. olive oil
1 lb. (500 g) assorted tomatoes (e.g., beefsteak, heirloom tomatoes, cherry tomatoes)
1/4 cup (50 g) pitted Kalamata olives
1 tsp. capers
1/2 red onion
FOR THE DRESSING
3 tbsp. olive oil
2 tbsp. white balsamic vinegar
1 tsp. capers
1 garlic clove
1/2 tsp. salt
EXTRAS
1/2 bunch basil
NUTRITIONAL VALUES
Calories: 895kcal
Fat: 34.8g (6.4g S.Fat)
Carbs: 134.9g
Protein: 24.4g
Sugar: 8.2g
Sodium: 1629mg
METHOD
Cut the bread into 2 cm thick slices, brush with oil, and grill for 2 to 3 minutes on each side over direct heat.
Cut the tomatoes into pieces. Chop the olives and capers coarsely. Make thin strips out of the onion. Cut or tear the bread into bite-size pieces and combine it with the other salad ingredients in a large mixing bowl.
To make the dressing, combine all of the ingredients in a blender and puree until smooth.
Pour the dressing over the salad and toss to combine. Garnish with basil leaves.
Cut the tomatoes into pieces. Chop the olives and capers coarsely. Make thin strips out of the onion. Cut or tear the bread into bite-size pieces and combine it with the other salad ingredients in a large mixing bowl.
To make the dressing, combine all of the ingredients in a blender and puree until smooth.
Pour the dressing over the salad and toss to combine. Garnish with basil leaves.
RECIPE NOTES
Use high-quality tomatoes, olives, and olive oil to ensure that your Panzanella tastes just like summer, the sun, and Italy.
