Tuscan bread and tomato salad
A classic Italian bread salad typically served in Summer in Tuscany is called Panzanella salad. You will find many variations of this salad with the inclusion of capsicum, cucumbers and even fish.
Ingredients:
4 cups stale bread (such as ciabatta or sourdough), torn into 1-inch cubes
4 large ripe tomatoes, cut into large chunks
1 tablespoon salted capers, rinsed
1/2 cup fresh basil leaves, roughly torn
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions:
Prepare the Bread:
Preheat oven to 180°C (350°F).
Place the bread on a baking sheet and drizzle with 2 tablespoons of olive oil.
Bake for 10-15 minutes, or until golden brown and crisp. Let cool.
Make the Vinaigrette:
In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper.
Assemble the Salad:
In a mixing a mixing bowl bring together the tomato, capers and toasted bread.
Pour the vinaigrette over the ingredients and use your hands to mix the ingredients while squashing the bread and tomatoes so they take on the vinaigrette.
Let the salad sit for 15-20 minutes to allow the bread to absorb the dressing.
Season with additional salt and pepper, if needed.
Finally fold through the basil and serve immediately.
Equipment List:
Oven: For toasting the bread.
Baking Sheet: For toasting the bread cubes.
Large Mixing Bowl: For combining the vegetables and bread.
Small Bowl: For making the vinaigrette.
Whisk: For mixing the vinaigrette.
Knife and Cutting Board: For chopping the vegetables and herbs.
Measuring Cups and Spoons: For measuring the ingredients.
Spatula or Spoon: For tossing the salad.