Best Panzanella Salad Recipe 🥗 • An Italian Classic! - Episode 966

Slice ciabatta bread and cut into 1-inch cubes.

Transfer bread cubes to a bowl and let them sit for 6 to 8 hours to dry out.

Pour a couple tablespoons of extra virgin olive oil over the bread cubes and season with ground sea salt and mixed peppercorns.

Toss the bread cubes to lightly coat them with oil.

Spread the bread cubes on a baking sheet lined with foil in a single layer.

Bake in a preheated oven at 400ºF for 10 minutes to crisp them up.

Place a colander over a bowl and add cherry tomatoes, seasoning them with ground sea salt to extract liquid for 7 to 8 minutes.

In the bowl, add red wine vinegar, a large clove of pressed garlic, finely chopped shallots, mixed peppercorns, and 2 tablespoons of extra virgin olive oil, then stir.

Check the bread cubes after 10 minutes; if they need more time, return them to the oven for a couple more minutes until they are crispy but not hard.

Let the bread cubes cool after baking.

Add the cherry tomatoes to the bowl along with orange peppers, English cucumber, halved mini bocconcini, pickled pepperoncini peppers, capers, and half a can of sliced black olives.

Add the cooled bread cubes to the bowl and gently toss everything to coat with the vinaigrette.

If the salad is dry, add more extra virgin olive oil, about another tablespoon or two.

Chiffonade the basil by stacking leaves, rolling tightly, and chopping into thin strips.

Add the chiffonaded basil to the salad and toss one more time before serving.

Equipment Needed

Dietary

Allergens