Description
jamie oliver’s Italian bread salad combines rustic ciabatta, ripe tomatoes, and fresh basil in a zesty Mediterranean-style dish. Crisp ingredients mingle with olive oil and vinegar, creating a simple yet flavorful summer classic you’ll crave again and again.
Ingredients
Scale
- 600 g (21 oz) ripe mixed tomatoes, roughly chopped
- 200 g (7 oz) stale ciabatta loaf
- 280 g (10 oz) jarred red peppers, drained and roughly chopped
- 1 small red onion, peeled and very finely sliced
- 1 handful capers, drained
- 8 anchovy fillets in oil, drained and finely sliced (optional)
- sea salt
- black pepper
- 2 tbsps red wine vinegar
- 4 tbsps extra virgin olive oil
- 1 bunch fresh basil
Instructions
- Bread Preparation: Transform bread into rustic chunks, spreading them evenly on a baking tray. Allow natural dehydration in a warm environment for 30 minutes, developing a crisp texture.
- Tomato Base: Combine ripe tomatoes in a mixing bowl, seasoning with salt and pepper. Rinse capers thoroughly, ensuring they are completely dry and free from excess moisture.
- Ingredient Fusion: Integrate capers, peppers, onions, dehydrated bread chunks, and anchovies into the tomato mixture. Massage ingredients gently, creating a harmonious blend. Drizzle vinegar and olive oil, thoroughly incorporating flavors and adjusting seasoning to taste.
- Final Touch: Delicately fracture basil leaves, dispersing them throughout the salad. Fold gently to distribute the herb’s aromatic essence. Serve immediately as a vibrant accompaniment to grilled proteins or roasted poultry.
Notes
- Bread Drying Technique: Let bread chunks air-dry for 30 minutes to achieve perfect crispy texture without using an oven, enhancing the salad’s rustic character.
- Tomato Selection Tip: Choose ripe, juicy tomatoes for maximum flavor intensity and natural sweetness in the panzanella.
- Seasoning Strategy: Taste and adjust vinegar and olive oil levels gradually, ensuring balanced flavor profile without overwhelming ingredients.
- Herb Integration Method: Tear basil leaves by hand instead of chopping to release more aromatic oils and maintain delicate texture throughout the salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: None
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 165
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg