Best Panzanella Bread Salad
the best Panzanella bread salad recipe made with grilled bread, heirloom tomatoes, capers and herbs.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 30 minutes
- 8 slices bread -whole wheat crusty loaf
- 2 lb heirloom tomatoes (mixed colors)
- 2 cloves garlic
- 3/4 cup basil leaves
- 2 tbsp capers
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar (+more to taste)
- 1 pinch sea salt (or to taste)
Preheat a cast iron grill pan on medium high flame.
Slice the bread into 1 inch thick slices and grill it on both sides until nice dark grill marks forms. (If you don't have a grill pan just use a plain cast iron skillet instead).
Take a garlic clove and rub both sides of each side of the grilled bread to your taste. Use a pastry brush to dip in the olive oil and lightly brush both sides of the bruschetta. Sprinkle with sea salt all over and allow to cool.
Meanwhile slice your tomatoes into 1 inch pieces and the red onion into thin slices. Add them to a large salad bowl.
Use your hands and tear the bruschetta into 1 inch pieces on top of the tomatoes and onion.
Whisk together the remaining olive oil and red wine vinegar. Season to taste with a little sea salt then pour it over the bread and tomatoes. Add the capers and basil leaves and give everything a good toss to coat.
Taste and adjust seasonings with sea salt. Allow the panzanella salad to sit at room temperature for 20 minutes or so before serving.
Calories: 357kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 432mg | Potassium: 652mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2125IU | Vitamin C: 32.3mg | Calcium: 111mg | Iron: 3mg