Panzanella

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

Easy Healthy Italian Tomato Salad Bread Salad

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

27.1g

per serving

108.4 g total

Fat

18.1g

per serving

72.5 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Capers

drained, used for dressing

7.5

Capers

drained, used for garnish

Red Wine Vinegar

GrainsCereals

piece

Ciabatta Bread

fist-sized pieces, torn into bite-sized pieces

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

Seafood

piece

Anchovy

fillets

Vegetables

600

Tomatoes

chopped, ripe selection

bag

Mixed Salad Leaves

Method

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.