WEEKDAYS 1e|12c|p

Panzanella Salad

Marcella Hazan
Servings: 4 to 6
15 to 30 min

Use your leftover tomatoes from the garden in this delicious salad!

  • Ingredients
  • step-by-step directions
Panzanella Salad
  • 2 cups firm, good bread (trimmed of its crust, toasted under the broiler, and cut into ½-inch squares, keep the crumbs)
  • 3 fresh, ripe, firm, round tomatoes (divided)
  • 1 clove garlic
  • 1 to 2 anchovy fillets (finely chopped)
  • 1 tablespoon capers (rinsed if packed in salt, drained if packed in oil)
  • 1/4 yellow bell pepper (cut into 1/4-inch dice)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup cucumber (peeled, seeded and diced into 1/4-inch cubes)
  • 1/4 red onion (thinly sliced, soaked in water and drained)
  • basil (julienned, to garnish)
  • Kosher salt & freshly ground black pepper (to taste)
  • In a medium bowl, add the cubed bread and breadcrumbs. Place a food mill over the bowl and puree 1 of the tomatoes over the bread. (Alternatively, use a hand grater instead of a food mill). Season with salt, toss and let steep.
  • Using a food processor, or the back of a spoon against the side of a bowl, mash the garlic, anchovies, and capers to a pulp.
  • In a large serving bowl, add the anchovy mixture, bell pepper, olive oil, and vinegar, and toss thoroughly. Season with salt and pepper to taste.
  • Cut the other 2 tomatoes into ½-inch cubes, picking out some of the seeds if there are too many of them.
  • To the large serving bowl, add the tomatoes, soaked bread mixture, cucumber, and onions. Toss to combine and season to taste with salt and pepper. Garnish with basil.
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