World Recipe Archive
← All recipes

Panzanella (Italian Bread Salad)

🇮🇹 Italy · Tuscany

Servings: 2 Prep: PT15M Cook: PT30M

Ingredients

  • 300 g cherry tomatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2-3 sprigs thyme
  • olive oil
  • coarse sea salt, freshly ground pepper
  • 150 g ciabatta (day-old)
  • 2-3 tbsp green and black pitted olives
  • 1 handful arugula
  • 1 ball burrata
  • 2 tbsp red wine vinegar
  • 1 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1 clove garlic (from the roasted tomatoes)
  • 1-2 tbsp cold water
  • 2 tbsp olive oil
  • juice from the roasted tomatoes

Steps

  1. Preheat the oven to 150°C (top/bottom heat) and line a baking sheet with parchment paper.
  2. Wash and halve the cherry tomatoes. Combine them in a bowl with the unpeeled garlic cloves, rosemary, and thyme, then toss with 2 tbsp olive oil, salt, and pepper.
  3. Spread the mixture on the lined baking sheet, cut-side up. Roast on the second rack from the top for 25-30 minutes, then remove and let cool on the sheet.
  4. Cut the ciabatta into 2-3 cm cubes. Heat 4 tbsp olive oil in a large nonstick pan and toast the bread, turning occasionally, until golden brown. Transfer to a large bowl.
  5. Slice the olives, wash and dry the arugula, then add both to the bowl with the bread.
  6. Scoop the cooled tomatoes into the bowl with a spoon, discarding the rosemary and thyme but reserving one garlic clove for the dressing.
  7. Squeeze the reserved roasted garlic clove into a small bowl and mash it. Whisk in the tomato juices from the baking sheet, red wine vinegar, honey, Dijon mustard, and cold water, then slowly whisk in the olive oil to emulsify.
  8. Pour the dressing over the bread salad and toss gently to combine.
  9. Tear the burrata over the salad just before serving.

Source: www.madamecuisine.de