Imen Dridi This Jamie Oliver Panzanella Salad is made with stale ciabatta, ripe tomatoes, capers, red onion, jarred red peppers, and fresh basil. It takes 45 minutes to make and serves 4.
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💚 What Makes This Panzanella Salad Dish So Memorable:
- Vibrant Flavors: Jamie Oliver’s Panzanella Salad bursts with vibrant flavors from ripe tomatoes, red peppers, and fresh basil, creating a delightful medley that tantalizes the taste buds.
- Textural Harmony: The combination of crispy ciabatta, juicy tomatoes, and the satisfying crunch of capers offers a textural symphony, making each bite a delightful experience.
- Versatility: This recipe is versatile, allowing for personalization with optional ingredients like anchovies. It adapts well to dietary preferences and can be tailored to suit various taste preferences.
- Effortless Elegance: Achieve a dish that exudes elegance with minimal effort. Simple preparation steps yield a visually stunning and delicious salad, making it perfect for both everyday meals and special occasions.
❓ What Is Jamie Oliver Panzanella Salad Recipe?
Jamie Oliver Panzanella Salad is a traditional Italian dish made with stale ciabatta, ripe tomatoes, red onion, and basil. It’s known for its refreshing taste and crunchy texture, deriving its name from “pan” (bread) and “zanella” (soup bowl) in Italian.
🍅 Jamie Oliver Panzanella Salad Ingredients
- 200 g stale ciabatta loaf
- 600 g ripe mixed tomatoes, , roughly chopped
- sea salt
- freshly ground black pepper
- 1 handful small capers , drained
- 1 small red onion , peeled and very finely sliced
- 280 g jarred red peppers , drained and roughly chopped
- 8 anchovy fillets in oil , drained and finely sliced (optional)
- red wine vinegar
- extra virgin olive oil
- a bunch of fresh basil
🥗 How To Make Jamie Oliver Panzanella Salad
- Take the bread and tear it into rough 3cm pieces. Place the pieces on a tray. Put it somewhere warm for about 30 minutes. This will help it dry out.
- Salt and pepper the tomatoes after putting them in a bowl. Rinse the capers and squeeze out any extra water.
- Add them to the bowl with the peppers, onion, bread, and anchovies, if you’re using them.
- Mix it up with your hands, then add 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil and mix it in well. If you think it needs it, add a little more salt, pepper, vinegar, or oil.
- Add the basil leaves by tearing them up. Stir everything together, and serve. Great with grilled foods or chicken that has been roasted.
💭 Recipe Tips
- Use stale bread: Fresh bread will become mushy, so stale ciabatta is essential for the salad’s texture.
- Don’t oversoak the bread: A quick toss with the dressing is enough to soften it without making it soggy.
- Choose ripe tomatoes: They provide the salad with juiciness and flavor, so opt for the best quality available.
- Adjust seasoning carefully: Taste before adding more salt or vinegar, as the capers and anchovies already contribute saltiness.
- Customize to your taste: Feel free to add grilled chicken or shrimp for a heartier version, or adjust the amount of red onion to suit your preference.
🍤 What To Serve With Panzanella Salad?
Panzanella salad pairs well with grilled chicken, shrimp, or fish for a complete meal it’s also delightful alongside dishes like bruschetta, roasted vegetables, or a selection of Italian antipasti.
🎚 How To Store Leftovers Panzanella Salad?
- In The Fridge. To store Leftovers Panzanella Salad, place it in an airtight container in the refrigerator for up to two days.
- In The Freezer. To freeze it, I don’t recommend freezing this Leftovers Panzanella Salad as the texture of the bread and vegetables may change upon thawing.
🚫 Can I Reheat Leftovers Panzanella Salad?
It’s best not to reheat Panzanella salad, as the bread will become soggy enjoy it fresh, and any leftovers should be stored in the refrigerator and consumed cold.
FAQs
What Types Of Tomatoes Work Best For Panzanella Salad?
Ripe, mixed tomatoes with a variety of colors and sizes work best for Panzanella Salad. Opt for juicy and flavorful heirloom or cherry tomatoes to enhance the salad’s taste and visual appeal.
How Do You Prevent The Bread In Panzanella Salad From Getting Too Soggy?
To prevent soggy bread in Panzanella Salad, it’s crucial to add the dressing just before serving. This maintains the bread’s texture, keeping it crispy on the outside while absorbing the delicious flavors of the salad.
Is It Possible To Make Panzanella Salad Ahead Of Time?
Panzanella Salad can be made ahead of time, but it’s recommended to add the bread just before serving to maintain its crispiness. Prepare the other ingredients and dressing in advance, storing them separately until you’re ready to assemble and enjoy.
Can I Use A Different Type Of Vinegar In Place Of Red Wine Vinegar For Panzanella Salad?
While red wine vinegar is traditional, you can substitute it with balsamic vinegar or white wine vinegar for a slightly different flavor profile in your Panzanella Salad. Adjust the quantity according to your taste preference, maintaining the balance of acidity in the dressing.
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Jamie Oliver Panzanella Salad Nutrition Facts
Amount Per Serving
- Calories: 370
- Fat: 21g
- Saturates:3g
- Sugars: 13g
- Salt: 1.4g
- Protein: 8g
- Carbs: 40g
- Fibre: 2.7g
Jamie Oliver Panzanella Salad
Description
This Jamie Oliver Panzanella Salad is made with stale ciabatta, ripe tomatoes, capers, red onion, jarred red peppers, and fresh basil. It takes 45 minutes to make and serves 4.
Ingredients
Instructions
- Take the bread and tear it into rough 3cm pieces. Place the pieces on a tray. Put it somewhere warm for about 30 minutes. This will help it dry out.
- Salt and pepper the tomatoes after putting them in a bowl. Rinse the capers and squeeze out any extra water.
- Add them to the bowl with the peppers, onion, bread, and anchovies, if you’re using them.
- Mix it up with your hands, then add 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil and mix it in well. If you think it needs it, add a little more salt, pepper, vinegar, or oil.
- Add the basil leaves by tearing them up. Stir everything together, and serve. Great with grilled foods or chicken that has been roasted.
Notes
- Use stale bread: Fresh bread will become mushy, so stale ciabatta is essential for the salad’s texture.
Don’t oversoak the bread: A quick toss with the dressing is enough to soften it without making it soggy.
Choose ripe tomatoes: They provide the salad with juiciness and flavor, so opt for the best quality available.
Adjust seasoning carefully: Taste before adding more salt or vinegar, as the capers and anchovies already contribute saltiness.
Customize to your taste: Feel free to add grilled chicken or shrimp for a heartier version, or adjust the amount of red onion to suit your preference.
