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Panzanella salad with a large spoon and fresh herbs.

Panzanella Toscana

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5 from 40 reviews

Panzanella Toscana is an easy recipe that is a great way to use leftover bread and garden fresh tomatoes! This salad goes well with most any main dish, and makes a great no cook dinner!

  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale

For The Panzanella

  • 1 pint of Cherry Tomatoes, cut in half
  • 1 large Yellow or Orange Bell Pepper, cut into one inch pieces
  • 2 Ciabatta Sandwich Rolls, cut into one inch cubes
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 6-8 large torn Basil Leaves

For The Vinaigrette

  • 1/4 cup Olive Oil
  • 2 Tbsp + 2 tsp Red Wine Vinegar
  • 2 tsp Honey
  • 1 Tbsp fresh Oregano
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

Instructions

  1. Turn the oven on to 200 degrees.
  2. While the oven heats, cut each cherry tomato in half.
  3. Place the halved cherry tomatoes in a large bowl and add 2 tsp of salt and 1/2 tsp of black pepper. Allow the salt to work its magic on the tomatoes as you prepare the rest of the salad.
  4. Cut the ciabatta rolls into half inch cubes and place on a rimmed baking sheet.
  5. Bake for 30 to 40 minutes, until the ciabatta feels stale and dry to the touch. It may or may not be lightly toasted. If its not, that's fine.
  6. While the bread bakes, chop the bell pepper into one inch pieces and set aside.
  7. Next, make the vinaigrette. Add the 1/4 cup of olive oil, 2 Tbsp+ 2tsp of red wine vinegar, 2 tsp of honey, 1 Tbsp of fresh Oregano, 1/4 tsp of salt, and 1/8 tsp of black pepper to a tall glass, large canning jar, or bowl.
  8. Using an immersion blender, puree the ingredients until combined.
  9. Remove the bread from the oven once it is dried out, and while it cools for a moment, add the peppers to the bowl of tomatoes and stir.
  10. Tear the basil leaves with your hands and set aside.
  11. Add the bread to the tomato mixture and stir.
  12. Next, pour the vinaigrette over the top and keep stirring until the vinaigrette is well incorporated.
  13. Lastly, add the torn basil leaves, stir, and serve!

Notes

If you don't have an immersion blender, a standard blender will do just fine.

While this recipe does not call for onion, a 1/2 cup of chopped shallot or red onion would work well here should you choose to add it.

Nutrition

  • Serving Size: 1
  • Calories: 154
  • Sugar: 5
  • Sodium: 976
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 0

Find it online: https://thecoppertable.com/panzanella-toscana/