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Recipes
Sort-of Panzanella Salad

11 INGREDIENTS • 5 STEPS • 20MINS

Sort-of Panzanella Salad

Recipe
Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.
20MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
4
us / metric
Heirloom Tomato
2 cups
Heirloom Tomatoes, washed, quartered
Garlic
1 clove
Garlic, grated
Sourdough Bread
4 slices
Sourdough Bread
preferably stale
or Ciabatta
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Fresh Oregano
2 sprigs
Fresh Oregano
leaves stripped from woody stalks
Anchovy Fillets
1
Anchovy Fillets, finely chopped
up to 2
optional
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
plus more if needed
Capers
to taste
Mini Capers
optional
Nutrition Per Serving
VIEW ALL
Calories
199
Fat
7.0 g
Protein
5.5 g
Carbs
28.7 g
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
For the croutons, roughly tear the Sourdough Bread (4 slices) into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the Fresh Rosemary (2 sprigs).
step 2
Add in the Garlic (1 clove), season the bread with Coarse Sea Salt (to taste), and scatter over a lined baking sheet.
step 2 Add in the Garlic (1 clove), season the bread with Coarse Sea Salt (to taste), and scatter over a lined baking sheet.
step 3
Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
step 3 Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
step 4
To assemble the Panzanella, combine the Heirloom Tomatoes (2 cups) with the Balsamic Vinegar (2 Tbsp), Fresh Oregano (2 sprigs), Anchovy Fillets (1), and Capers (to taste).
step 5
Drizzle over about Extra-Virgin Olive Oil (2 Tbsp) and season the salad with salt and Ground Black Pepper (to taste). Just before serving, stir through the sourdough croutons. Enjoy!
step 5 Drizzle over about Extra-Virgin Olive Oil (2 Tbsp) and season the salad with salt and Ground Black Pepper (to taste). Just before serving, stir through the sourdough croutons. Enjoy!
Tags
Dairy-Free
Lunch
Snack
Shellfish-Free
Dinner
Fall
Quick & Easy
Italian
Salad
Side Dish
Vegetables
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