This is one of the quick salads which is one of the favorites in our house. My partner absolutely loves it and why not? It is a substantial meal which some crispy bread complemented by juiciness of the tomatoes and freshness of the basil. The salad is packed with flavor from the fresh herbs, extra virgin olive oil and balsamic vinegar and is super easy to make. Perfect for summer. For me, it is my comfort food without loading up on calories and yet feeling satisfied.
 
The original recipe comes from Tuscany and is called Panzanella which uses leftover bread. Italians always find a way to use their leftover breads! They also put sliced red onions, cucumber, roasted pepper etc.  They all are brilliant in salads. I actually prefer the simplicity of this salad and hence have omitted them in my version but you could add them if you like. Hope to hear back from you if you guys like it as much as I do!



Tuscan Salad with Tomatoes, Basil, Toasted Bread and Fennel Seeds
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
1/2 ciabatta loaf
1 tbsp fennel seeds
Few sprigs oregano or any woody herb
1 tbsp small capers
1/2 a 30g tin of anchovies in oil
Small bunch of fresh basil
1 clove garlic
Mix of heirloom tomatoes or colorful cherry tomatoes
2 tbsp red wine vinegar
4 tbsp olive oil + 1 tbsp olive oil to coat the bread
Parmesan cheese, Olive oil and Balsamic Vinegar, to finish off
Instructions
1. Tear the ciabatta into small pieces. Put them into a roasting tray and drizzle with olive oil. Sprinkle the fennel seeds, oregano or rosemary and a pinch of salt. Mix them with your hands so that the bread is coated and then put under a high grill for 10 minutes or until crispy.
2. Roughly chop the tomatoes and add to a big bowl. Drizzle the olive oil and give the bowl a shake. Add red wine vinegar. Chop the capers and anchovies and add to the bowl. Crush over the garlic clove. Add half of basil leaves and some seasoning.
3. Add the ciabatta and the fennel seeds to the bowl and use your hand to crush the bread into the salad so that it soaks up some juices. Top with the rest of the basil leaves, a drizzle of olive oil, balsamic vinegar and finely grated parmesan to serve.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
Swati Bansal Rao http://swatibansalrao.com/
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