Summer is almost over, but until it is we are eating all the tomatoes we can get our hands on. The Tuscans were smart and created this panzanella salad, using stale bread and juicy tomatoes. It’s the perfect summer recipe, and I love that you can put a fried egg on top and call it dinner! This Panzanella Salad is a slight twist on the classic.
Our Panzanella salad uses parsley instead of the traditional basil. Also, capers and anchovies for briny depth of flavor. If you have issues with anchovies leave them out, but I love the salinity they add. Like any recipes involving tomatoes, you want to use the best you can find, preferably local and heirloom.
Panzanella Salad
Author: Dominique Cook
Serves: 2-4
Ingredients
- 2 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 1 tbsp lemon juice
- 2 anchovies fillets, minced (optional)
- 1 tbsp capers, drained and rinsed
- 2½ cups cubed stale bread (roughly ½ a baguette)
- 2 medium tomatoes, roughly chopped
- ¼ cup roughly chopped parsley
Instructions
- In a small bowl, whisk together the oil, vinegar, lemon juice, and anchovies. Add the capers.
- In a large bowl, add the bread, tomatoes, dressing and parsley. Toss well, but gently to combine. Serve.
Quick and healthy meal. Unfortunately, summer is coming to an end and so is tomato season. I always like to grow my own tomatoes. Thanks for sharing. Another great MUST try meal added to my Pinterest board.
Hello Mimi,
Thank you so much. It’s our pleasure. Thank you for sharing on Pinterest!