Lennox Hastie’s Tuscan bread salad recipe
Panzanella is a rustic Tuscan salad that showcases the brilliance of transforming dry, old bread into a summery delight.
Of all the foods that awaken my senses, there is nothing quite like the smell of freshly baked bread – a warm, inviting aroma that is nothing short of magical. As the sweet fragrance of yeasty goodness wafts through the air, it triggers an almost primal Pavlovian response in our brains. It’s a scent that is both comforting and appetising, resonating with the very essence of wellbeing and sustenance.
Like this, try:
- Elizabeth Hewson’s throw together flatbread recipe
- Unlock cavolo nero’s sweetness with this Lennox Hastie recipe
- Make this ancient grain salad the star of the show
Fresh from the oven, it is almost impossible to resist, requiring little more than some good butter or olive oil, but as time passes its captivating power dwindles. Refiring it as toast for breakfast is a popular choice for the first couple of days, but after that even the hardened end appears beyond rescuing. Breadcrumbs are of course an obvious choice, and I always like to have a supply of dried crumbs in the larder for breading, stuffing, or for frying into the flavourful golden crumbs of pangrattato. But there is so much more that stale bread can aspire to, in the creation of delightful dishes that burst with flavour and comfort, making it the star of the show once more.
Panzanella is a rustic Tuscan salad that showcases the brilliance of transforming dry, old bread into a summery delight. The bread absorbs the juices from the tomatoes and the vinaigrette, creating a soft, chewy canvas for all the other ingredients to shine. It is a great way to throw together a quick meal using whatever is to hand and whatever you like, so long as it has tomatoes and/or cucumber as these exude the moisture required to bring the bread back to life. Sometimes I will throw in grilled peppers, eggplant, or some roast pumpkin or sweet potato, and I like to grill my bread beforehand with garlic and oil for more flavour. Anchovies are of course optional, but provide a nice touch of umami richness, whilst the caperberries just make it sing.
For a sweet alternative try my delicious torrijas (fried sweet bread) recipe.
Panzanella (Tuscan bread salad)
Ingredients
- 200g stale bread (rustic sourdough or ciabatta is good), torn into bite-sized pieces
- 1 clove garlic, chopped
- 500g ripe tomatoes, coarsely chopped
- 1 red onion, cut into 8 wedges
- 1 zucchini, quartered
- 2 yellow squash, quartered
- Handful basil leaves, torn
- Handful parsley, torn
- 40g kalamata olives, pitted and finely chopped
- Zest ½ lemon
- Pinch chilli flakes
- 10g caperberries or capers
- 6 anchovy fillets, halved lengthwise
- 40g pecorino (or other hard cheese such as Manchego or parmesan)
- 150ml extra-virgin olive oil
- 30ml red wine vinegar
- Sea salt
Method
- Preheat your oven to 180C and/or fire up your grill or barbecue. In a large bowl, combine the torn bread with 50ml of olive oil, the chopped garlic, and a pinch of salt. Place the torn bread on a tray in the oven for 10-15 minutes or on a medium grill for 5-6 minutes until lightly golden and toasted. Meanwhile, place the chopped tomatoes in a large bowl and season well. Leave for 5-6 minutes, by which time the salt will draw out the tomato water. Add 50ml of olive oil, 15ml of vinegar and the toasted bread, and mix well to combine so that the bread soaks up the juices from the tomatoes and dressing.
- On a medium-high heat, grill the onion wedges, zucchini and squash for 5-6 minutes until lightly charred and tender, seasoning with salt, and turning halfway through cooking. Remove and allow to cool slightly, then cut the vegetables into rough pieces and add to the tomatoes and bread. Add the basil, parsley, olives, lemon zest, chilli, capers, and anchovies. Drizzle generously with the remaining olive oil and red wine vinegar and toss together gently, seasoning to taste. Allow the Panzanella to sit for about 10-15 minutes, allowing the flavours to meld. Serve the Panzanella at room temperature with shavings of pecorino and enjoy the explosion of flavours and textures in every bite. Serves 3-4