The Tuscan Panzella Salad is a traditional recipe from Tuscany in Italy and is the perfect way to use up leftover Ciabatta. Elevated with our new Roasted Garlic and Herb Olive Oil, this recipe is sure to please!
Traditional Tuscan Panzanella Salad
Cooking Time
5 mins prep / 10 mins cook
Servings
2
Method:
- In a bowl, add the ciabatta and drizzle with the Napolina Extra Virgin Olive Oil then gently bake in the oven for 10 minutes until it is dry and slightly hard.
- In a large mixing bowl, add the tomatoes, cucumber, onions and capers then drizzle over the red wine vinegar and the Napolina Roasted Garlic & Herb Olive Oil.
- Season with salt and pepper to your liking and mix together well, then toss in the toasted ciabatta and basil leaves and mix again.
- Leave the salad to sit for 30 minutes to absorb the flavours then either plate up or use as a side dish at your next gathering!
Ingredients
- 3 tbsp Napolina Roasted Garlic & Herb Olive Oil
- 1 tbsp Napolina Extra Virgin Olive Oil
- 150g leftover ciabatta, torn into small chunks
- 20 cherry tomatoes, cut into halves
- ½ medium sized shallot, sliced
- ½ cucumber, cubed
- 1 tbsp capers
- 1 tbsp red wine vinegar
- Handful fresh basil leaves
- Salt and pepper to taste
Video Instructions:
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