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panzanella salad in a serving bowl

Panzanella

This panzanella recipe is easy and delicious. A real celebration of simple ingredients. The ripe tomatoes, basil and extra virgin olive oil make this peasant salad a real feast.

Course Salad
Cuisine Italian
Keyword panzanella
Prep Time 45 minutes
Cook Time 0 minutes
Steeping Time 2 hours
Total Time 2 hours 45 minutes
Servings 4
Calories 469 kcal
Author Apply To Face Blog

Ingredients

  • 250 grams stale ciabatta after trimming
  • 500 grams ripe tomatoes
  • 1 small red onion
  • 3 tbsp red wine vinegar
  • ½ clove garlic
  • ¼ tsp caster sugar large
  • 130 ml extra virgin olive oil
  • 25 grams basil
  • 2 tsp fine sea salt

Instructions

  1. Trim the crusts carefully from the ciabatta and cut into roughly 2.5 cm cubes. Place on a wire rack to continue drying out.

  2. Wash and slice a thin slice from the top of the tomatoes to remove most of the woody stem. Quarter them and place in a sieve over a bowl. Salt with 1 tsp of fine sea salt and give them a gentle mix. Set aside for half an hour. The tomatoes will drip into the bowl beneath.

  3. Slice the red onion very thinly about 1 mm thick and place in the bottom of your serving dish. Mince or finely grate the garlic and add that to the bowl. Tip in the vinegar and give a mix to coat well.

  4. After half an hour remove the seeds from the tomatoes. I find using my thumb the most effective way.

    Discard the seeds and chop up the tomatoes finely. I use my food processor here but feel free to chop, chop, chop away. You are after a tomato roughly chopped soup.

    Tip them into the serving bowl and sprinkle the tomatoes with another 1 tsp of fine sea salt and ¼ tsp of caster sugar. Give the lot a mix.

  5. Add the ciabatta cubes, chopped basil, extra virgin olive oil and 120 mls of the salty tomato drippings from the bowl beneath the sieve. There will be some left over in the bowl after you have taken 120 mls. You could keep and use it to flavour sauces, dressings, stews or a bolognese etc.

  6. Turn the whole lot carefully together. I use my clean hands but wear disposable gloves if you have any cuts. Cover and leave for at least two hours at room temperature to steep. You can leave it for up to 6 hours.

  7. Apply to Fuzzy Face.

Nutrition Facts
Panzanella
Amount Per Serving
Calories 469 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Sodium 315mg14%
Potassium 355mg10%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 1370IU27%
Vitamin C 20.3mg25%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.