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Panzanella

A vibrant Italian bread salad featuring ripe tomatoes, crispy ciabatta, and a tangy anchovy and caper dressing.

EasyHealthyItalianTomatoSaladBread Salad

Estimated Nutrition

Per Serving Total
Calories 296.1 kcals 1184.2 kcals
Carbohydrates 27.1 grams 108.4 grams
Fat 18.1 grams 72.5 grams
Protein 6.2 grams 24.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Capers
drained, used for dressing
7.5
ml
Capers
drained, used for garnish
15
ml
Red Wine Vinegar
GrainsCereals
2
piece
Ciabatta Bread
fist-sized pieces, torn into bite-sized pieces
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
60
ml
Olive Oil
Seafood
2
piece
Anchovy
fillets
Vegetables
600
g
Tomatoes
chopped, ripe selection
1
bag
Mixed Salad Leaves

Steps

  • Preheat the oven to 110°C.
  • Rip the bread into bite-sized pieces and bake on a tray for 20 minutes until slightly stale.
  • Smash the anchovies, two tablespoons of capers, oil, and vinegar in a mortar to create a dressing.
  • Combine tomatoes and bread in a large bowl, pour over the dressing, and squeeze gently by hand.
  • Place salad leaves on a plate, top with the bowl contents, and garnish with remaining capers and seasoning.