Panzanella, an oldie but a goodie.
I’m a big fan of this salad, it’s inexpensive (well when tomatoes are in season), it’s only a few ingredients, of which I usually have about in the cupboard or fridge. So it’s certainly one that I like to whip up when we have an impromptu BBQ or just at home and hubby and I are keen for something fresh with a bunch of flavour.
For me the best part about this is the bread soaking up all that vinegary deliciousness and that I keep the basil leaves whole, which kinda act like salad leaves really. The pairing of tomato and basil is clearly not new, but it certainly is a match made in heaven, one of my all time favourite pairings. It’s why I like my hubbies Bruschetta so much, he does his with pesto and its just amazing!
There a lot of different Panzanella recipes going about, the traditional ones tend to use balsamic vinegar. But I actually like to use red wine vinegar in mine… and a lot of it. I also don’t have any olives in mine, which is a big no-no. I serve them on the side for hubby, but I think I can be forgiven for this one… Hey, it’s the only thing I don’t eat!
So this is my take on a Panzanella Salad.
- 3 Cups cubed Bread*
- 4 Tomatoes
- 1 Spanish Onion
- 150g Greek Feta
- 1-2 tsp Baby Capers
- 1/2 bunch Basil
- Salt & Pepper
- 1/4 cup Red Wine Vinegar
- 1/4 cup Olive Oil
- Salt & Pepper
- Coat the cubed bread pieces in some olive oil and grill until nicely toasted.
- Meanwhile thinly slice onion and place in a bowl. Top with vinegar, oil, salt and pepper. Dice tomatoes and cube feta and add to onions along with the capers.
- Just before your ready to serve. Add whole basil leaves and bread and give it a good mix for all the juices to be soaked up by the bread.
- Serve immediately.
- *I used 1/2 a cob loaf for my quantity, but sourdough works very well or use a spelt flour dough or any other bread that will hold its shape.
- This recipe is originally designed for day old bread but you can use fresh bread as long as you ensure to toast it, or it will go really soggy quickly.
I do hope your enjoying my Simple Salad Series!
Please pop by again next week for another Yumtastic recipe!
Whats your ALL TIME FAVOURITE salad?
Do you have a ‘go to’ salads recipe you take to a BBQ or friends place?
What would be your take on this Simple Salad?
My Simple Salad Series are recipes I have created on my tastes and palette.You’ll notice that I do not play by the 3:1 rule (3 parts oil to 1 part acid) when it comes to my dressing. This is my preference I prefer a kick of flavour then lots of oil. But that’s me, so if its not for you, just adjust the ratios to your taste. Happy salad eating!
Other recent posts: