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tuscan salad

 Tuscan salad, also known as Panzanella, is a classic Italian salad that features bread and fresh vegetables. Here's a recipe for making Tuscan salad:

Ingredients:

  • Day-old rustic bread, preferably sourdough (about 4 cups, cubed)

  • Ripe tomatoes (2 large or 3 medium, chopped)

  • Cucumber (1, peeled and chopped)

  • Red onion (1 small, thinly sliced)

  • Fresh basil leaves (1/2 cup, chopped)

  • Kalamata olives (1/2 cup, pitted and halved)

  • Capers (2 tablespoons, drained)

  • Extra-virgin olive oil (1/4 cup)

  • Red wine vinegar (2 tablespoons)

  • Salt and black pepper to taste

Instructions:
tuscan salad

  1. Prepare the bread: Cut the day-old rustic bread into cubes, about 1-inch in size. If the bread is not stale, you can spread the cubes on a baking sheet and toast them in the oven at 350°F for about 10 minutes, until they are slightly crispy on the outside but still slightly soft on the inside. Set aside.

  2. Prepare the vegetables: Wash and chop the ripe tomatoes, cucumber, red onion, and basil leaves. Halve the Kalamata olives and drain the capers.

  3. Assemble the salad: In a large mixing bowl, combine the toasted bread cubes, chopped tomatoes, chopped cucumber, sliced red onion, chopped basil leaves, halved Kalamata olives, and drained capers.

  4. Dress the salad: Drizzle the extra-virgin olive oil and red wine vinegar over the salad. Season with salt and black pepper to taste. Gently toss the salad to coat all the ingredients with the dressing.

  5. Let the salad sit: Allow the Tuscan salad to sit at room temperature for about 15 minutes, or longer, to allow the flavors to meld and the bread to absorb some of the dressing.

  6. Serve and enjoy: Once the flavors have melded and the bread has softened slightly, serve the Tuscan salad as a refreshing appetizer or side dish. You can also add additional fresh basil leaves or a sprinkle of grated Parmesan cheese on top for extra flavor.

Tuscan salad or Panzanella is a delightful and flavorful salad that makes use of fresh summer vegetables and day-old bread, making it a perfect dish for warm weather or as a side dish for Italian-themed meals. Enjoy!

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