Panzanella salad, dressed 3 ways

Based on 11 ratings
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Difficulty

Medium 👍
45
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
1½ tsp dry yeast
50 ml water (hot)
2 tsp salt
510 g bread flour
385 ml water (room temperature)
tomatoes
red onions
cucumber
2 tbsp capers
4 tbsp red wine vinegar
55 g tarragon
8 tbsp olive oil
25 g Parmesan cheese
60 g basil
2 cloves garlic
30 g pine nuts
lemon
55 g ginger
5 tbsp grapeseed oil
2 tbsp sambal
25 g chopped peanuts
100 g mozzarella
100 g green beans (blanched)
salt
pepper
water
flour for dusting
olive oil for greasing
Metric
Imperial

Utensils

  • plastic wrap
  • kitchen machine with dough hook
  • small bowl
  • baking sheet
  • bench scraper
  • oven
  • serrated knife
  • cutting board
  • food processor
  • large bowl
  • blender
  • knife
  • 3 large bowls
  • salad severs

Nutrition per serving

Cal
251
Protein
5g
Fat
22g
Carb
9g

Step 1/6

Sprinkle the yeast into a bowl with hot water and let it dissolve. Add flour and salt to the bowl of a kitchen machine. Add water. Add yeast mixture, knead until combined, approx. 7 min. Cover with plastic wrap and let sit approx. 30 min.
  •  tsp dry yeast
  • 50 ml water (hot)
  • 2 tsp salt
  • 510 bread flour
  • 385 ml water (room temperature)
  • plastic wrap
  • kitchen machine with dough hook
  • small bowl

Sprinkle the yeast into a bowl with hot water and let it dissolve. Add flour and salt to the bowl of a kitchen machine. Add water. Add yeast mixture, knead until combined, approx. 7 min. Cover with plastic wrap and let sit approx. 30 min.

Step 2/6

Transfer dough to a floured work surface, sprinkling with more flour as needed. Pat the dough and use a bench scraper to help fold it into thirds a few times. Transfer to a greased baking sheet and cover with plastic. Let rest at room temperature until it has doubled in size, approx. 1 – 2 hrs.
  • flour for dusting
  • olive oil for greasing
  • baking sheet
  • bench scraper

Transfer dough to a floured work surface, sprinkling with more flour as needed. Pat the dough and use a bench scraper to help fold it into thirds a few times. Transfer to a greased baking sheet and cover with plastic. Let rest at room temperature until it has doubled in size, approx. 1 – 2 hrs.

Step 3/6

Preheat the oven to 230°C/450°F and put an empty baking sheet in the bottom position. Transfer dough to a floured work surface and sprinkle with more flour. Cut the dough in half and fold each piece into thirds, then half, patting and shaping into a loaf as you go.
  • flour for dusting
  • oven

Preheat the oven to 230°C/450°F and put an empty baking sheet in the bottom position. Transfer dough to a floured work surface and sprinkle with more flour. Cut the dough in half and fold each piece into thirds, then half, patting and shaping into a loaf as you go.

Step 4/6

Flip each loaf seam side-down onto a baking sheet and stretch gently to lengthen. Transfer to the preheated oven. Pour some water into the bottom baking sheet and quickly shut the door. Bake the bread for approx. 30 min. Let the bread cool completely. Slice the bread into bite-sized cubes and toast the cubes in the oven at 180°C/350°F for approx. 8 – 10 min. or until just golden. Set aside.
  • water
  • baking sheet
  • serrated knife
  • cutting board

Flip each loaf seam side-down onto a baking sheet and stretch gently to lengthen. Transfer to the preheated oven. Pour some water into the bottom baking sheet and quickly shut the door. Bake the bread for approx. 30 min. Let the bread cool completely. Slice the bread into bite-sized cubes and toast the cubes in the oven at 180°C/350°F for approx. 8 – 10 min. or until just golden. Set aside.

Step 5/6

Meanwhile, chop the tomatoes and slice the red onions and add to a bowl. Slice the cucumber and add to the bowl. For the caper vinaigrette, combine half the capers, red wine vinegar, tarragon leaves, and half the olive oil with salt and pepper in a food processor. Mix to emulsify. For the basil pesto, add grated Parmesan cheese, basil, half the garlic, toasted pine nuts, lemon juice, salt, and pepper to a blender. Mix into a paste then add remaining olive oil. For the spicy ginger dressing, add remaining garlic, ginger, grapeseed oil, and sambal to a food processor and mix to combine.
  • 6 tomatoes
  • 3 red onions
  • 1 cucumber
  • 2 tbsp capers
  • 4 tbsp red wine vinegar
  • 55 tarragon
  • 8 tbsp olive oil
  • 25 Parmesan cheese
  • 60 basil
  • 2 cloves garlic
  • 30 pine nuts
  • 1 lemon
  • 55 ginger
  • 5 tbsp grapeseed oil
  • 2 tbsp sambal
  • salt
  • pepper
  • food processor
  • large bowl
  • blender
  • knife

Meanwhile, chop the tomatoes and slice the red onions and add to a bowl. Slice the cucumber and add to the bowl. For the caper vinaigrette, combine half the capers, red wine vinegar, tarragon leaves, and half the olive oil with salt and pepper in a food processor. Mix to emulsify. For the basil pesto, add grated Parmesan cheese, basil, half the garlic, toasted pine nuts, lemon juice, salt, and pepper to a blender. Mix into a paste then add remaining olive oil. For the spicy ginger dressing, add remaining garlic, ginger, grapeseed oil, and sambal to a food processor and mix to combine.

Step 6/6

To assemble the salads, pour each dressing into a separate bowl. Divide the tomato-onion-cucumber mixture and ciabatta cubes evenly among the bowls. Add the remaining tarragon and capers to the salad with the caper vinaigrette, the chopped peanuts and blanched green beans to the salad with the spicy ginger dressing, and the mozzarella to the salad with the basil pesto. Enjoy!
  • 25 chopped peanuts
  • 100 mozzarella
  • 100 green beans (blanched)
  • 3 large bowls
  • salad severs

To assemble the salads, pour each dressing into a separate bowl. Divide the tomato-onion-cucumber mixture and ciabatta cubes evenly among the bowls. Add the remaining tarragon and capers to the salad with the caper vinaigrette, the chopped peanuts and blanched green beans to the salad with the spicy ginger dressing, and the mozzarella to the salad with the basil pesto. Enjoy!