Saturday, January 2, 2016

Panzanella Salad

Panzanella Salad

Is a type of Tuscan salad made with anchovies, chopped salad vegetables, and bread soaked in dressing. A classic example of cucina povera (peasant cooking), transforming stale bread into a flavorful dish with fresh tomatoes, basil & anchovies.

Serves 4 as an appetizer or first course or 2 as a light meal.


2 red bell peppers, stemmed, seeded, quartered
2 yellow bell peppers, stemmed, seeded, quartered
2 zucchini, trimmed, cut on the diagonal into 1/2″ thick pieces
1 loaf of rustic bread, sliced in half lengthwise
extra-virgin olive oil, salt & pepper
2 cloves of garlic, peeled
1 english cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/3 cup mint leaves, chopped
1/3 cup basil leaves, chiffonade
1/3 cup olive oil
1/4 cup aged balsamic vinegar
2 balls (8 oz) of fresh mozzarella, cut in chunks
5 anchovy fillets


Heat grill to medium. 
Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. 
Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. 

Add bread for the last 3 minutes of cooking, and grill until lightly charred and just crisp, turning often. 
Transfer to a cutting board and let cool.

Meanwhile, combine garlic, cucumber, 
tomatoes, olives, anchovy fillets, mint and basil in a large bowl. 
Chop peppers, zucchini into 1/2″ pieces and add to bowl. 

Tear bread into 1″ pieces and add to bowl.
Whisk oil and vinegar together, and season with salt and pepper to taste.

Add dressing to salad, toss to gently coat, and add the mozzarella.


La panzanella diventa così, un ottimo piatto unico ... da gustare, perché no, con della buona mozzarella di bufala ... magari ... Laziale!