Tuscan panzanella

Name: Tuscan panzanella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 red peppers; 65g extra-virgin olive oil, plus extra to drizzle; 3 large mixed-colour tomatoes, cut into different-size chunks; Handful cherry tomatoes, cut into different-size chunks; ½ loaf stale sourdough or focaccia, cut into chunks; Red wine vinegar to drizzle; 1 small cucumber, peeled, deseeded and finely sliced; ½ red onion, finely sliced into petals; 7 basil sprigs, leaves picked

By: Dara Klein

Published: 27 Aug 24
Updated: 20 Sep 24

Test kitchen approved

Learn how to make the classic Tuscan bread salad panzanella with Dara Klein’s delicious recipe. It’s a great way to use old bread and make the most of late summer produce.

“Panzanella is a much loved staple in Tuscany, making use of old bread that’s come to the end of its life,” says Dara. “This zero-waste staple also makes the most of late-summer produce. It’s one of my favourite salads, mainly due to the bread’s ability to soak up all the various flavours of the dish. It’s fantastic accompanied with cheese, such as mozzarella, on the side.”

Dara is the chef of Tiella, which has a residency at the Compton Arms pub in north London until Christmas 2024. Rustic Italian food is the focus, with hearty hand-rolled pastas and succulent braised meats. The restaurant is an ode to Dara’s mother, Maria Pia de Razza-Klein, who is a renowned chef in Italy and New Zealand, as well as a nostalgic homage to Dara’s Italian childhood.

Discover everything there is to know about the food of Tuscany with our comprehensive guide – from its top ingredients to star dishes to try.

Serves 4
Hands-on time 15 min. Oven time 20 min

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Ingredients

2 red peppers
65g extra-virgin olive oil, plus extra to drizzle
3 large mixed-colour tomatoes, cut into different-size chunks
Handful cherry tomatoes, cut into different-size chunks
½ loaf stale sourdough or focaccia, cut into chunks
Red wine vinegar to drizzle
1 small cucumber, peeled, deseeded and finely sliced
½ red onion, finely sliced into petals
7 basil sprigs, leaves picked

Method

Heat the oven to 160°C fan/gas 4. Put the peppers on a tray, lightly rub them with oil and salt, then roast for 20 minutes until completely soft. Put them in a bowl, cover and leave until they’re cool enough to handle. Gently remove the stalks, seeds and skins, then tear the flesh into strips, trying to reserve the juices for the dressing.
While the peppers roast, put the tomatoes in a large colander or sieve set over a bowl, liberally season with salt, toss a few times, then set aside.
Put any reserved pepper and tomato juices in a large serving bowl, add the bread and leave for a moment to soak in. Add the olive oil and a healthy swig of vinegar. Taste and adjust to your desired level of acidity (I like my panzanella punchy and lively). Add another big four-finger pinch of salt and work into the bread.
Add the peppers, tomatoes, cucumber, red onion and basil, then combine thoroughly with your hands. Taste again for seasoning – it might need another little swig of oil or vinegar.

Recipe from September 2024 Issue

Nutrition

Nutrition: per serving

Calories: 321kcals
Fat: 19g (2.8g saturated)
Protein: 5.4g
Carbohydrates: 27g (14g sugars)
Fibre: 5.1g
Salt: 0.4g

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Ingredients

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Pistachio and artichoke panzanella

Goat’s cheese and artichoke panzanella

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Malloreddus with veal ragù

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More to discover