Tuscan panzanella salad recipe for six
Recipe shopping list — copy the items into Valedo.
This six-serving panzanella is best when tomatoes are ripe and the bread has a chance to soak up the dressing. It is a salad, not a pasta dish.
Ingredients
Day-old crusty bread
10 ounces
Roma tomatoes
6
English cucumber
1
Red onion
1 small
Fresh basil leaves
1 cup
Capers
2 tablespoons
Red wine vinegar
3 tablespoons
Extra-virgin olive oil
1/3 cup
Dijon mustard
1 teaspoon
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
How to make it
- Tear bread into bite-size pieces and toast until dry and crisp. 2. Chop tomatoes and cucumber; thinly slice the onion. 3. Whisk vinegar, olive oil, mustard, salt, and pepper. 4. Toss vegetables, capers, basil, and bread with the dressing. 5. Rest for 20 minutes so the bread softens slightly. 6. Toss once more and serve.
FAQ
Who is "Tuscan panzanella salad recipe for six" for?
This six-serving panzanella is best when tomatoes are ripe and the bread has a chance to soak up the dressing. It is a salad, not a pasta dish.
What do I need to buy for "Tuscan panzanella salad recipe for six"?
This list has 11 items, including Day-old crusty bread, Roma tomatoes, English cucumber, and Red onion. Cross off what you already own, then buy the rest.
Do I need every item on "Tuscan panzanella salad recipe for six"?
No. Use it as a starting checklist for Tuscan panzanella salad recipe for six. Cross off what you already have—often that includes Day-old crusty bread—and add anything your situation still needs.
Does "Tuscan panzanella salad recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Tear bread into bite-size pieces and toast until dry and crisp. 2. Chop tomatoes and cucumber; thinly slice the onion. 3. Whisk vinegar, olive oil, mustard, salt, and pepper. 4. Toss vegetables, capers, basil, and bread with the dressing. 5. Rest f…
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