RCI-SN.003.0189.001
Panzanella II
Tuscan bread salad Panzanella (Tuscan Bread Salad) from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe—public domain government resource Serves: 4
Prep20 min
Cook55 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- 3 unit
- 12 oz
- 3 tablespoons
- 3 tablespoons
- cloves garlic2 largepeeled and chopped
- stale Italian1 cupFrench or other type of rustic bread
- brine cured black olives½ cuppitted and halved
- shredded arugula or basil3 tablespoons
Method
1
Preheat your broiler or oven to high heat. Place the red bell peppers on a baking sheet and roast, turning occasionally, until the skins are charred and blistered on all sides.
15 minutes
2
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam to loosen the skins. Once cool enough to handle, peel, seed, and slice them into strips.
10 minutes
3
Core and roughly chop the ripe plum tomatoes into bite-sized chunks, then place them in a large mixing bowl. Season lightly with salt and allow them to release their juices.
5 minutes
4
Peel and finely mince or thinly slice the garlic cloves. Add the garlic to the bowl with the tomatoes.
3 minutes
5
Drizzle olive oil and white wine vinegar over the tomatoes and garlic, then toss well to combine. Adjust the ratio to taste, balancing acidity and richness.
2 minutes
6
Add the roasted pepper strips to the tomato mixture and toss gently to incorporate all the ingredients evenly.
2 minutes
7
Add the prepared bread pieces to the bowl and fold everything together, pressing lightly so the bread absorbs the tomato juices, oil, and vinegar.
3 minutes
8
Let the panzanella rest at room temperature so the bread fully absorbs the dressing and the flavors meld together before serving.
20 minutes