Bread lovers and salad enthusiasts, welcome to The Whole Revolution kitchen. With this recipe we imagine ourselves strolling through the sun-drenched streets of Tuscany, where the aroma of fresh baked bread fills the air, and the tomatoes are perfectly ripe. A promising culinary experience steeped in history and simplicity. This journey encapsulates the essence of Panzanella, a classic Italian bread salad celebrated for its vibrant colors, bold flavors, and ingenious use of leftover bread. And within this tradition lies our modern homage to the Heirloom Tomato Panzanella, a summer ode to a lineage of bread makers and the bounties of summer.
A Glimpse into Panzanella's Roots
Panzanella's origins date back centuries, born out of the Italian countryside's resourcefulness. Historically, this dish was a way to salvage stale bread. By soaking bread cubes in the juices of ripe tomatoes, enhancing its taste and texture. The panzanella salad humble beginnings tied closely to the peasant communities, where making the most of simple, readily available ingredients was an art form. A place where simplicity meets love.
The Evolution of Panzanella
As with many traditional dishes, Panzanella has evolved over time, adapting to regional variations and seasonal produce. Originally, it consisted mainly of soaked stale bread, onions, and tomatoes, dressed with vinegar and olive oil. Today, this salad has become a canvas for creativity, inviting an array of additions like cucumbers, peppers, herbs, and various dressings. Yet, at its core, it remains a celebration of simple ingredients and bold flavors, emphasizing the harmony between bread and tomatoes.
Crafting the Heirloom Tomato Panzanella
Enter our rendition of this classic, Heirloom Tomato Panzanella with Pepper Jelly Dressing, brings all the flavors and textures. With vibrant Heirloom tomatoes, crisp cucumber slices, marinated sweet peppers, olives, and a sprinkle of fresh parsley. What sets this apart? Crispy pan-fried croutons. These golden nuggets of ciabatta bread add flavor, texture and depth, enhancing each bite with a delightful crunch.
Feel free to use this recipe as a guide to create your own Panzanella masterpiece. Experiment with balsamic vinegar, lemon juice, or red wine vinegar versus using white wine vinegar as the recipe is made. Add a little fresh basil, some blanched green beans, roasted red peppers, hot peppers, white beans, spring onions, sweet corn, or any variety of fresh vegetables, herbs, and pieces of bread. The variety of ingredients you can include with a Panzella Salad is wide. Get creative, or follow the recipe. Either way you will have a delicous salad that nourshies not just the body but the soul. Panzanella, a cultural bridge, connecting us to the old world with every bite.
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Ingredients
Salad:
- 2 cups Heirloom Tomatoes, quartered
- 2 cups English or Persian cucumbers, 1-inch thick slices
- ¼ cup marinated sweet peppers
- ¼ cup marinated green olives, pitted and halved
- ¼ cup marinated sweet peppers, quartered
- ½ cup red onion, thinly sliced
- 1 cup fresh Italian parsley leaves, loosely packed
- 1 teaspoon salt
- ½ teaspoon black pepper
Pepper Jelly Vinaigrette:
- 1 tablespoon shallot, finely minced
- 1 tablespoon garlic, finely minced
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons red pepper jelly
Pan-Fried Croutons:
- 4 ciabatta rolls sliced into ½ - 1 inch thick cubes or slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper or red pepper flakes
- ½ tablespoon oregano
See recipe card for quantities.
Instructions
- Prepare the Dressing: Blend or whisk together olive oil, vinegar, mustard, and red pepper jelly until well combined. Add minced shallot, garlic, salt, and pepper to taste. Store in a mason jar in the refrigerator for up to two weeks.
- Pan-Fry the Sliced or Cubed Bread: Heat olive oil, salt, pepper, and oregano in a frying pan over medium-high heat. Toast for 30 seconds, then add bread slices. Pan-fry until golden brown on both sides, about 3-5 minutes per side. Remove and set aside on paper towels.
- Assemble the Salad: In a large bowl, combine quartered tomatoes, cucumber slices, marinated peppers and olives, thinly sliced red onion, and fresh parsley leaves. Add salt and black pepper to taste.
- Final Touch: Toss the salad with the prepared Pepper Jelly Vinaigrette until everything is evenly coated. Add pan-fried croutons just before serving for that perfect crunch.
Substitutions
- Bread: Day old bread, a baguette, or french bread can be used instead of ciabatta rolls for croutons. Just want a crunchy bread or crusty bread, so that it maintains some texture when tossed in the salad.
- Peppers and Olives: Any variety of marinated peppers or olives can substitute the specified types. Or feel free to skip these ingredients if they aren't your favorite.
- Vinegars: feel free to add a variety of acids to the dressing. Substituting balsamic vinegar, lemon juice, apple cider vinegar, or red wine vinegar for the white wine vinegar.
Variations
- Herby notes: Experiment with different herbs like basil or thyme for added flavor.
- Pepper Jelly: Swap red pepper jelly for honey or maple syrup for a different sweet tang.
- Grilling: Incorporate grilled vegetables like zucchini or bell peppers, for a deeper flavor profile.
Equipment
- Frying pan for the croutons/toasted bread
- Blender or whisk for dressing preparation
- Large Bowl for salad
Storage
For best taste and texture, store the salad components and dressing separately in airtight containers in the refrigerator. Keep croutons in a paper bag or container at room temperature. Add the toasted bread cubes to the juicy tomatoes, before serving. This salad will last about 3 days in the refrigerator.
Top tip
To preserve the crunchiness of croutons, store them separately and add them to the salad just before serving to prevent sogginess.
FAQ
Yes! Pan-fry the croutons and store them in an airtight container at room temperature for up to three days.
Balsamic vinaigrette or a simple lemon-olive oil dressing complement the flavors beautifully.
Absolutely! Cherry tomatoes work great and provide a burst of sweetness.
Panzanella Tomato Salad with Pepper Jelly Dressing
Equipment
- 1 Stovetop
Ingredients
Salad:
- 2 cups Heirloom Tomatoes quartered
- 2 cups English or Persian cucumbers 1-inch thick slices
- ¼ cup marinated sweet peppers
- ¼ cup marinated green olives pitted and halved
- ¼ cup marinated sweet peppers quartered
- ½ cup red onion thinly sliced
- 1 cup fresh Italian parsley leaves loosely packed
- 1 teaspoon salt
- ½ teaspoon black pepper
Pepper Jelly Vinaigrette:
- 1 tablespoon shallot finely minced
- 1 tablespoon garlic finely minced
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons red pepper jelly
Pan-Fried Croutons:
- 4 ciabatta rolls sliced into ½ - 1 inch thick cubes or slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper or red pepper flakes
- ½ tablespoon oregano
Instructions
- In a large mixing or salad bowl, add the vinaigrette, tomatoes, cucumbers, sweet peppers, olives, red onion, parsley leaves, salt, and pepper.
- Chill for 10 minutes or up to 4 hours. Toss ingredients in the dressing and cover. Before serving, add Pan Fried Croutons, toss and enjoy.
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