Panzanella is a traditional Tuscan dish that typically uses day old bread, tomatoes, capers and a bold vinaigrette. In this recipe, I switch up the bread to healthier whole wheat bread and reduce the amount of oil in the dressing by using tomato juice to moisten the bread cubes.
INGREDIENTS:
5 C whole wheat Italian-style bread, cut into ½” cubes
Olive oil pan spray
¼ C pine nuts, toasted and cooled
2 T capers, drained and rinsed
2 cloves garlic, minced
1 t anchovy filet, chopped or use anchovy paste
¼ C basil, chopped
1/3 C high quality extra virgin olive oil
¼ C red wine vinegar
1/3 C tomato juice from can or San Marzano tomatoes
3 C fresh tomatoes, chopped
¼ ea red onion, thinly sliced
1 ea red pepper, diced
2 ea cucumber, peeled, seeded and diced
1 C Kalamata olives, pitted and halved
1 C fresh mozzarella or burrata cheese, cubed
2 C baby arugula
METHOD:
Preheat oven to 400 degrees. Cut the bread into ½” cubes and place on a sheet pan. Spray lightly with olive oil pan spray and place in preheated oven. Bake until cubes are lightly browned and crisp but not hard, about 12 minutes. Set aside.
Toast pine nuts in a skillet over medium heat until lightly browned and fragrant. Take care not to burn nuts, they can go from lightly brown to burnt in seconds!
Mash capers, garlic, anchovies and basil with a mortar and pestle until you have a somewhat smooth paste. Add vinegar and tomato juice to paste and mix well. Slowly add olive oil and whisk until incorporated. In a large mixing bowl, toss bread cubes and pine nuts with vinaigrette.
Add remaining ingredients and toss gently but thoroughly. Taste and adjust salt and pepper if needed.
SERVES 6-8
