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Tuscan panzanella with bread cubes, tomatoes, anchovies and capers in a white ceramic bowl, Tuscan trattoria setting

Tuscan panzanella with anchovies and capers

Classic Tuscan panzanella with soaked pane toscano, fully ripe tomatoes, red onions, basil, pickled anchovies and salty capers - dressed with the best olive oil and red wine vinegar. A bread salad with depth and character that is best enjoyed with a Vermentino di Gallura DOCG.
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Prep Time 20 minutes
Soaking time 30 minutes
Total Time 50 minutes
Course Appetizer, Main course, Salad
Cuisine Italian, Tuscan
Servings 2 Servings
Calories 390 kcal

Cooking utensils

  • 1 Large salad bowl
  • 1 Small chopping board and sharp knife
  • 1 Small pot or bowl for soaking the bread
  • 1 Kitchen scales
  • 1 Salad servers or large spoons for tossing
  • 1 Deep serving platter or shallow salad bowl

Ingredients
  

FOR THE PANZANELLA:

  • 200 g Stale pane toscano or salt-free white bread from the day before, cut into large cubes
  • 4 Large, fully ripe tomatoes approx. 500 g, cut into cubes
  • 1 small red onion sliced into very fine rings
  • 1 Cucumber peeled, cored, cut into cubes
  • 1 red pointed bell pepper cut into fine strips
  • 1 large handful of fresh basil roughly plucked

FOR THE ANCHOVIES AND CAPERS:

  • 8 Anchovy fillets in oil inlaid quality
  • 2 Tbsp capers pickled in salt, rinsed, coarsely chopped
  • 1 EL Caper water from the jar for the dressing

FOR THE DRESSING:

  • 5 Tbsp extra virgin olive oil best quality
  • 2 Tbsp red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove of garlic finely grated
  • Salt restrained, anchovies and capers are salty and black pepper

Preparation
 

PREPARATION:

  • Place the bread cubes in a wide bowl.
  • Drizzle over 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar and mix with your hands.
  • Leave to stand at room temperature for 30 minutes until the bread is soft but still slightly firm to the bite.
  • In the meantime, dice the tomatoes and collect the juice.
  • Slice the onions into very fine rings.

COOKING STEPS:

  • Mix the dressing: Mix the olive oil, red wine vinegar, mustard, garlic, caper water, salt and pepper into an emulsion.
  • Mix the tomatoes, cucumber, onions and peppers in a large bowl.
  • Add the soaked bread cubes and gently fold in.
  • Pour over the dressing and turn everything carefully.
  • Leave to infuse for 10 minutes so that the flavors combine.
  • Stir in the chopped capers.

DIRECTIONS:

  • Arrange the panzanella on a deep serving dish.
  • Arrange the anchovy fillets decoratively on top.
  • Pluck the fresh basil generously over the salad.
  • Finish with a final thread of olive oil.
  • Serve immediately - the panzanella should not stand for too long.

SUPPLEMENTS:

  • Toasted ciabatta with olive oil
  • Antipasti platter with olives and pecorino
  • Grilled tuna or fried seafood

Nutritional values per portion

Calories: 390kcalCarbohydrates: 13gProtein: 38gFat: 21g
Keyword Anchovies, Capers, Italian salad, Panzanella, Summer recipe, Tuscan bread salad, Wine accompaniment Salad, Wine with food
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