Sicilian Tomato and Bread Salad (Panzanella Siciliana)
This vibrant and refreshing Sicilian Tomato and Bread Salad, also known as Panzanella Siciliana, is a perfect blend of ripe tomatoes, crusty bread, and aromatic herbs, dressed in a zesty vinaigrette. It's a quintessential Mediterranean dish that brings the flavors of Sicily to your table.
Equipment
- Large bowl
- Baking sheet
- Small whisk
- Mixing bowl
Ingredients
- 4 cups day-old crusty bread, cut into 1-inch cubes about 200g
- 1 lb ripe tomatoes, cut into chunks about 450g
- 1 small red onion, thinly sliced about 70g
- 1/2 cup pitted Kalamata olives, halved about 75g
- 1/4 cup capers, drained about 35g
- 1/4 cup fresh basil leaves, roughly torn about 15g
- 1/4 cup extra virgin olive oil 60 ml
- 2 tbsp red wine vinegar 30 ml
- 2 cloves garlic, minced about 6g
- 1/4 cup shaved Parmesan cheese optional, about 20g
Instructions
- Prepare the Bread: In a large bowl, toss the bread cubes with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and let it sit out to dry slightly, about 15 minutes. Alternatively, you can toast the bread in a 350°F (175°C) oven for 10 minutes or until lightly crispy.
- Combine the Salad Ingredients: In a large mixing bowl, combine the cut tomatoes, sliced red onion, Kalamata olives, capers, and torn basil leaves.
- Create the Dressing: In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper to create a zesty vinaigrette.
- Toss the Salad: Add the bread cubes to the bowl with the tomato mixture. Drizzle the vinaigrette over the top and gently toss everything together to ensure the bread soaks up the flavors and the ingredients are well combined.
- Let it Marinate: Allow the salad to sit for about 10 minutes before serving, so the bread absorbs the juices and the flavors meld together.
- Serve: Garnish with shaved Parmesan cheese if desired, and serve immediately for best texture.
Notes
For the best flavor, use bread that is hearty and has a good crust, such as ciabatta or sourdough. If desired, add other seasonal vegetables like cucumbers or bell peppers. The salad is best enjoyed fresh but can be refrigerated and consumed within 2 days. For a vegan version, omit the Parmesan cheese or use a plant-based alternative.