Panzanella Salad

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READY IN: 20mins
Recipe by Chef mariajane

This classic Tuscan bread-tomato salad is traditionally served during the summer months. Walnut pieces add crunch and an earthy flavour to the mix.

Ingredients Nutrition

Directions

  1. in a small bowl, combine walnuts with 1 tablespoons of the olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, brown, 3-5 minutes. Remove from heat, season with salt and pepper and let cool.
  2. In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onion, garlic, shallot, and basil. Mix well and let sit for 5 minutes to develop full flavor. Add bread and walnuts to salad mixture and toss until well combined. Serve immediately.
  3. TIP: If white balsamic vinegar is not available, substitute regular balsamic vinegar. For added crunch, toast leftover bread before tearing or cutting into cubes.

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