Easy Panzanella Salad Recipe
Try our Easy Panzanella Salad Recipe today! Panzanella is a Tuscan tomato and bread salad. In this recipe we are using heirloom tomatoes. However, with your own home-grown garden tomatoes coming into season soon you can really use what ever tomato variation suits you best. Once in season we like to use our home-grown tomatoes for their sweet taste. Alternatively, our Irish vegetable suppliers, Keelings, offer a wide range of delicious tomatoes. The Keelings tomatoes will really bring this salad recipe to life!
Our recipe has been created by Executive Head Chef Dave Gorman. Please help us promote our weekly healthy recipe release by sharing this post. We will be sharing another healthy recipe this Friday too, so keep an eye out for it. You can check out some of our previous recipes at the bottom of this page. Enjoy!
If you are interested in working with us as your contract catering partner you can email us on info@qcafe.ie.
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Ingredients for Panzanella Salad
1.5kg of mixture of beef tomatoes and heirloom tomatoes, big and small – see picture
1-2 red peppers
1/2 red onion, sliced
1 ciabatta loaf
1.5 tsp red wine vinegar
3 tsp extra virgin olive oil
Handful of micro basil
Salt/pepper
Method for Panzanella Salad
Peppers: Preheat oven to 180 degrees centigrade. Roughly chop the red peppers. Coat in olive oil and season in a roasting tray. Roast for 15-20 minutes or until soft.
Tomatoes: Meanwhile, thinly slice the larger (or beef tomatoes) tomatoes, and quarter the smaller tomatoes. Using a flat plate layer the thinly sliced tomatoes in a fan towards the centre of the plate. Place the smaller, quartered tomatoes on top of the outer ring of of larger sliced tomatoes – see picture.
Ciabatta: Once the red peppers are roasted switch to the grill element of the oven (or turn on your grill!). Lightly toast the ciabatta. Once toasted cut into small slices coat in extra virgin olive oil and seasoning. Place the ciabatta slices in-between your smaller tomatoes on the outer ring of the plate. See picture.
Dressing: Mix the extra virgin olive oil with red wine vinegar and season.
Assembly: Towards the centre of the plate place a layer of sliced red onions in a fan shape also – see picture. On top of this place sliced roasted red pepper. Take some care not to completely cover the onions. We like to be able to see them!
Right in the centre of the plate place one slice of a beef tomato or larger tomato. On top of this place a fan cut small heirloom tomato (nice if a different colour). See picture.
Dot capers around the plate. Drizzle the dressing lightly over the plate and finish with micro basil.
