Panzanella Salad

It’s as close to vegetarian as I get

Katherine has begged me for more than a year to make this salad. What can I say, sometimes I am very, very stubborn and should just admit when she’s right and do what she says without question because she is as wise as she is beautiful. Also, I’m letting her write this post.

Panzanella Salad

  • 1 loaf Italian bread (about a pound)
  • 2/3 cup extra virgin olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 green bell peppers
  • 1 1/2 pounds ripe Roma tomatoes
  • 4 garlic cloves, minced
  • 10 anchovy fillets torn into small pieces
  • 4 tbsp balsamic vinegar
  • 3 tbsp capers
  • 1 cup pitted black olives, halved
  • salt/pepper to taste
  • 8-10 basil leaves, torn

Preheat oven to 400. Cut loaf into 1/2 inch chunks and drizzle with a quarter cup of the olive oil. Toast until golden on both sides, stirring occasionally. Remove from oven. Place peppers on a foil-lined baking sheet for about 45 minutes, until skin begins to char. Remove from oven and let cool enough to handle. Once cool, peel off the skins, discarding the stalk and seeds. To make the tomato dressing, peel and half the tomatoes. Scoop the seeds into a strainer set over a bowl. Press the pulp into the strainer to pull out the juice. Pitch the pulp. Add the remaining oil, garlic, anchovies, vinegar and salt and pepper as needed. Layer the peppers, tomatoes, olives and capers in a large bowl. Pour the dressing over and let stand for 30 minutes. When ready to serve, toss in the bread cubes and basil.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

37 Responses to Panzanella Salad

  1. A_Boleyn says:

    Recipes featuring tomatoes in a recognizable form don’t usually get a positive response from me but this looks like it would be tasty … for someone who liked recipes featuring tomatoes that still look like tomatoes. πŸ™‚ (At least it’s not gazpacho.)

    Sorry, I couldn’t think of any other comment to make.

  2. Panzanella is one of my favourite summer salads.

  3. ChgoJohn says:

    I’m with Roger. Few salads can compare with a panzanella when it’s made with garden-fresh tomatoes.

  4. I love this salad! When I first came to Spain (even before meeting Big Man) and I would commute back and forrward to London, this was my late lunch before getting on the plane as it used up ingredients I had (I was going to be away for 5 days at a time) and I used to look forward to it so much!

  5. Charles says:

    I never actually heard of panzanella, thanks for introducing me to it. It sounds wonderful… crispy, oily bread, fresh tomatoes, a bit of anchovy-deliciousness… perfect for a light lunch!

  6. Misky says:

    This looks absolutely delicious, and I hope to try it soon using home-grown tomatoes! Thanks!

  7. Eva Taylor says:

    I just saw this salad in a menu in the village last night; I’d be willing to bet yours is a million times better with your gardn fresh vegetables. I’m going to guess that there is meat going on that plate where the gap is! πŸ˜‰

  8. sallybr says:

    Maybe Katherine should beg me to make it too, you know I’ve had this salad on my list of cooking projects for at least 5 years! SHame.

    I don’t know why I’m afraid of making it, I think it seems very tricky to get the amount of dressing right, I always think I’m going to get soggy bread. Anyway, I should get over my fear and go for it. And you, Mr. Rufus, should always always listen to Katherine! πŸ˜‰

  9. This is my 2nd favorite salad of all time. I just love it. Looks great.

  10. I love panzanella! It’s great with some butternut squash too.

  11. ceciliag says:

    oo, I have never made this salad, I am obviously missing out.. I will have to go back and read that recipe more carefully.. c

  12. Mad Dog says:

    Sounds great and I have some garlic croutons already toasted in the freezer πŸ˜‰

  13. P. Graham says:

    Omg, the beau loves bread and anchovies so I may have to make this for him (Even if this is something I wouldn’t traditionally make). Thanks for sharing, always down to try something new πŸ™‚

  14. egg me on says:

    Katherine is a very wise woman. Looks like a great salad. Very summery.

  15. Lauren says:

    This looks perfect, and I already have all the stuff…

  16. Courtney says:

    Yay for giving in to the wife! You gotta know she is always, always right. πŸ™‚ Love me a good Panzanella!

  17. ambrosiana says:

    Perfect Summer salad!!! I love Panzanella!!

  18. Kristy says:

    You two are hilarious! And Katherine does know best. πŸ˜‰

  19. Caroline says:

    I’d never heard of panzanella either (like Charles), but it sure sounds delicious. Glad you finally caved and made this salad. πŸ˜‰

  20. I’m with you on everything except the anchovies. Looks tasty!

  21. This looks delicious. And I have to add that you two with your ‘tag-team effort’ always make me smile. Enjoy your evening. : )

  22. billpeeler says:

    I’ve never heard of panzanella – but this sure looks delicious!

  23. I love bread in all its forms, but sometimes find it very “heavy” in salads… do you think polenta might work? I have recently “discovered” polenta as a great alternative (love polenta fries!!) and especially in the summer, find that to be a lighter choice (not necessarily in calories btw!)

  24. Young Wifey says:

    Looks great! This is one of our favorite recipes too! Remember, always listen to the wife… she’s usually right!

  25. TasteFood says:

    I love panzanella salad – it’s perfect for a warm day like today.

  26. I’ve also never heard of Panzanella, but that’s what I like about following your blog, education dear Greg! And this one looks lovely for summer.

  27. Carolyn Chan says:

    One of favourite salads ! Great way of using up bread that’s a bit stale πŸ™‚

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