Panzanella Salad
Servings
4
Prep Time
5-10 minutes
Cook Time
30-40 minutes
"Panzanella is a simple tomato and bread salad from Tuscany and in my mind it epitomizes Tuscan cooking – a few humble ingredients turning into something absolutely delicious. It’s my favorite late summer treat when tomato season is at its peak. Although it’s not traditional, I like to add cucumber to mine for a little extra crunch."
Ren Rossini
Ingredients
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4 cups crusty bread, torn or cubed (day-old is ideal)
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1 pint cherry tomatoes, halved
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1 small red onion, thinly sliced
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1 small cucumber, sliced into rounds
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1 tsp Black Garlic powder
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½ tsp Pasilla Chili Powder (adjust to taste)
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1 tsp Lucknow Fennel seeds, lightly toasted and crushed
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2 Tbsp red wine vinegar
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⅓ cup olive oil (plus more to toast the bread)
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Salt and black pepper to taste
Dressing:
Directions
Toast the bread: Preheat oven to 375 °F. Toss bread with olive oil and a pinch of salt and toast for 10–12 minutes, until golden on the edges but still a bit soft inside.
Toast the fennel seeds: In a dry skillet over medium heat, toast fennel seeds until fragrant (1–2 minutes). Lightly crush using a mortar & pestle or the back of a spoon.
Make the dressing: In a small bowl, whisk together olive oil, vinegar, black garlic powder, pasilla powder, toasted fennel seeds, salt, and pepper.
Combine and toss: In a large bowl, mix the tomatoes, cucumber, onion and toasted bread. Pour over the dressing and toss to coat. Let rest for 20–30 minutes so the flavors soak in and the bread softens slightly.
Finish and serve: Taste and adjust seasoning. Garnish with herbs, cheese, or nuts if desired. Serve at room temperature.
Supermarket
Fair Trade