Summer panzanella
A summery version of the traditonal tuscan salad
Course Salad
Cuisine Italian
- 10 heirloom tomatoes
- 2 small courgettes (zucchini)
- half red onion
- bread like ciabatta or sourdough day old or stale (or tuscan bread if you can find it)
- small bunch fresh basil
- 1 burratta or mozzarella optional
- red wine vinegar
- olive oil
Preheat the oven to 180c and slice the courgettes and place them on a roasting tray drizzled with olive oil and salt and pepper and roast for about 20 minutes or until golden, cut or tear up the bread into chunks and place in a bowl, (you can lightly toast it if it is fresh).chop up onion and add to the bowl with the bread and add 2 tbsp vinegar and oil and toss together.slice tomatoes and add to the bowl and toss again and add the cougettes.Tear up some fresh basil, a small handfull will do and toss in the bowl and then drizzle some more oil and season well.add some torn up burrata and servenote - the burrata and courgettes are not traditional to the Tuscan version of this dish. I added it as my spin, for the traditional version, use some capers and even jarred peppers. Panzanella is a great dish to add any veggies you have that need using up, even fruit works, try adding a sliced peach.
Keyword panzanella, salad