It doesn’t get much better than this garlicky Tuscan panzanella salad to use up your old bits of bread. Bright colors, bold flavors and dreams of living under the Tuscan sun have inspired this beautifully delicious salad. The juice from the tomatoes coupled with the vinaigrette re-hydrate the old bread and breath new life into the pieces you would have perhaps normally thrown out. I know there are a lot of versions of this salad out there but this is my little twist on a Tuscan classic.

Serves 4

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Garlicky Bread Bits

  • 250 grams of old bread, torn into large chunks ( I like to use a rustic type of bread)
  • 2 cloves of garlic, finely chopped
  • 2 tblsp. olive oil
  • Pinch of Sea salt
  • Pinch of ground black pepper

In a pan, heat the olive oil and then add the bread chunks. Toss them around the hot pan so they are well coated in the olive oil and toast them until they are golden and crisp. Now add the garlic, salt and pepper and toast further for a couple of minutes or until the garlic is starting to turn golden too. Remove from heat and set aside.

Vinaigrette

  • 1/4 cup of olive oil
  • 1 tblsp. of red wine vinegar
  • 1 clove of garlic, crushed into a pulp with a mortar & pestel
  • Pinch of sea salt

Add all of the ingredients together in a small bowl or in your mortar & pestel and combine well.

Salad

  • 400 grams of heirloom tomatoes of assorted colors, roughly chopped
  • 1/2 a red onion, finely sliced
  • 1 tblsp. of capers
  • 2 medium bell peppers, one red & one orange, finely sliced
  • 1 bunch of basil, roughly chopped
  • Pinch of sea salt
  • Pinch of ground black pepper

Place the tomatoes in a bowl and season with salt and pepper. Rinse and drain the capers and add to the tomato mix, along with the onion, bell peppers, basil and your garlicky bread bits. Toss the mixture together and then dress generously with the vinaigrette.

Garlicky Tuscan Panzanella Salad
Garlicky Tuscan Panzanella Salad

Bon appétit x