Panzanella Salad
A classic Italian panzanella salad with tomatoes, cucumbers and a red wine vinegar and anchovy dressing
Servings: 2
Ingredients
For The Dressing
- 2 anchovies
- 1 clove garlic
- 2 tbsp capers drained and/or rinsed
- 1/4 c olive oil
- 1/4 c red wine vinegar
- Salt
- Pepper
For The Salad
- 3 Persian cucumbers or 1/2 large seedless cucumber, diced
- 1 c cherry tomatoes - halved and quartered, or 1 large tomato diced
- 1/4 onion finely sliced, *optional
- 4 slices bread
- 1 handful basil leaves
Instructions
- To make dressing, finely chop anchovies until they become a paste. Add to a bowl with finely minced garlic, capers, olive oil, salt and pepper. Mix well. Taste for seasoning.
- Pre-heat oven to 300°F. Tear bread into bite sized chunks, drizzle with olive oil and toast bread in oven for approximately 10 minutes or until bread is toasted but hasn’t taken on any color.
- Get your tomatoes and cucumber diced. Slice onion. (The onion is optional, I didn’t any here, but occasionally I do.)
- To make salad, combine toasted bread, cucumbers, tomatoes and onions (if using) in a large bowl. Add in your dressing and toss well. Let salad sit for at least 10 minutes, 20 would be better. You want the cucumbers and tomatoes to release their juices and soften and season the bread. Toss again and check for seasoning. Add in you basil and serve.
Video
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