Discover the vibrant flavors of Italy with our Panzanella Salad featuring succulent white anchovies, crisp fennel, and zesty capers! This refreshing dish is not just a salad; it's a celebration of summer's bounty, perfect for impressing guests or enjoying a light meal on a warm day. With just 15 minutes of prep time, you can whip up this delightful medley that combines the rustic charm of stale bread with the freshness of ripe tomatoes and aromatic herbs. Ready to tantalize your taste buds? Dive into our easy recipe and elevate your dining experience!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups stale bread, cubed
- 1 bulb fennel, thinly sliced
- 1/2 cup white anchovies, drained
- 2 tablespoons capers, rinsed
- 2 tomatoes, diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the bread by cutting stale bread into 1-inch cubes. If the bread is not stale, spread cubes on a baking sheet and let air dry for 1-2 hours at room temperature to achieve the right texture.
- Thinly slice the fennel bulb using a sharp knife or mandoline, ensuring uniform, translucent pieces. Reserve some fennel fronds for garnish if desired.
- Dice the tomatoes into roughly 1/2-inch pieces, removing seeds and excess liquid to prevent the salad from becoming watery.
- In a large mixing bowl, combine the bread cubes, sliced fennel, diced tomatoes, drained white anchovies, and rinsed capers.
- Create the dressing by whisking together olive oil, red wine vinegar, salt, and freshly ground black pepper in a separate small bowl until well combined.
- Pour the dressing over the salad ingredients and gently toss to ensure even coating, allowing bread to slightly absorb the vinaigrette.
- Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld and bread to slightly soften.
- Before serving, taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to balance the flavors.
- Garnish with reserved fennel fronds and serve immediately at room temperature for optimal taste and texture.
Tips
- Choosing the Bread: For the best texture, use a hearty, rustic bread like ciabatta or sourdough. If your bread isn’t stale, simply let the cubes air dry for a couple of hours to achieve that perfect crunch.
- Fennel Slicing: Use a sharp knife or mandoline to slice the fennel thinly. This will ensure even distribution in the salad and enhance the overall presentation. Don’t forget to save some fronds for a beautiful garnish!
- Tomato Prep: To prevent a soggy salad, remove the seeds and excess liquid from the tomatoes before dicing. This will keep your Panzanella crisp and refreshing.
- Dressing Balance: Taste your dressing before adding it to the salad. Adjust the olive oil and vinegar to your liking to achieve the perfect balance of acidity and richness.
- Resting Time: Allow the salad to rest for 10-15 minutes after tossing with the dressing. This step is crucial as it lets the bread absorb the flavors without becoming mushy.
- Serving Temperature: Serve your Panzanella Salad at room temperature for the best flavor and texture. It’s perfect for picnics, barbecues, or as a light lunch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: g
Cholesterol: 25mg
