Tuscan-style salad
Description
The salad is quick and easy to prepare. Italians really know how to turn simple ingredients into a celebration! The ingredients are generally accessible (well, perhaps anchovies and capers aren't always in everyone's fridge, but they're easy to buy or even substitute), yet the result is absolutely delicious. Tuscans call this salad "Panzanella" and make it in a thousand and one ways—sometimes cucumbers are added, sometimes sweet peppers are left out, there are vegetarian versions without anchovies, and versions with red onion are quite popular. I first learned this simple Tuscan-style salad recipe from a cooking show, though I've adapted it slightly. I hope you'll enjoy this Tuscan-style salad and serve it to your friends and loved ones. The salad is ready to serve.
Instructions
- 1
Step 1
Cut the crust off the bread and cut it into small pieces. It tastes especially good if the bread pieces are slightly dried in the oven or using a toaster.
- 2
Step 2
Grate half of the tomatoes on a grater so that the skin remains in your hand.
- 3
Step 3
Pour boiling water over the other half. After 2-3 minutes, remove the skin.
- 4
Step 4
Cut into cubes.
- 5
Step 5
Roast the sweet pepper in the oven or on the grill, place in a bag and seal tightly. After 5 minutes, remove, peel off the skin and remove the seeds.
- 6
Step 6
Cut or break the olives in half and remove the pits. Open the can of anchovies. Prepare the capers.
- 7
Step 7
Combine the grated and sliced tomatoes, mix them with pepper, salt, oil, and vinegar. Place bread pieces on a flat dish and pour the sauce over them.
- 8
Step 8
Sprinkle with capers and olives, then place anchovies (they should be soaked in water beforehand and chopped—although the latter is not mandatory; you can use fairly large pieces of fillet).
- 9
Step 9
Top with sweet pepper, garnish with basil leaves. Serve immediately. Buon appetito!