Classic Tuscan Panzanella Spring Salad with Fresh Vegetables
This vibrant Italian bread salad celebrates spring with juicy tomatoes, crisp cucumbers, and fragrant basil tossed with crusty ciabatta in a zesty red wine vinaigrette. A refreshing Tuscan classic that transforms simple ingredients into a satisfying meal.
Ingredients
- 300g day-old ciabatta bread, cut into 2cm cubes
- 500g ripe vine tomatoes, cut into chunks
- 1 large cucumber, halved lengthwise and sliced
- 1 small red onion, thinly sliced
- 150g radishes, thinly sliced
- 100g mixed spring salad leaves
- 30g fresh basil leaves
- 2 tablespoons capers, drained
- 80ml extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat oven to 200°C. Spread ciabatta cubes on a baking tray, drizzle with 2 tablespoons olive oil, and toast for 8-10 minutes until golden and crisp. Set aside to cool.
Place sliced red onion in a small bowl of cold water and let sit for 10 minutes to mellow the sharpness, then drain well.
In a small jar or bowl, combine remaining olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Shake or whisk until well emulsified.
Place tomato chunks in a large serving bowl and season lightly with salt. Let sit for 5 minutes to release their juices.
Add cucumber, drained red onion, radishes, capers, and toasted bread cubes to the tomatoes.
Pour the dressing over the salad and toss gently to combine, ensuring bread absorbs the tomato juices and dressing.
Add spring salad leaves and tear the fresh basil leaves over the top. Toss once more gently.
Let the salad rest for 5 minutes before serving to allow flavours to meld. Serve immediately while bread retains some texture.
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