Eolian-Style Panzanella

Name: Eolian-Style Panzanella
Ingredients: 3 thick slices of day-old bread, preferably the end or beginning pieces;; 2 San Marzano tomatoes;; 12-14 Sicilian green olives;; 2 teaspoons (about 10 grams) salted capers from Salina;; 6-8 salted caper berries (cucunci) from Salina;; 2 teaspoons dried oregano;; 1 small bunch of fresh basil;; 1 small saucepan of vegetable broth;; Salt, black pepper, and high-quality extra virgin olive oil, to taste

Giada Barbera @cook_6042864

Roma

Today we're joining the Cookpad Challenge with our Eolian-Style Panzanella salad.

Giada Barbera @cook_6042864

Roma

Today we're joining the Cookpad Challenge with our Eolian-Style Panzanella salad.

Saved

Ingredients

3thick slices of day-old bread, preferably the end or beginning pieces;
2San Marzano tomatoes;
12-14Sicilian green olives;
2 teaspoons(about 10 grams) salted capers from Salina;
6-8salted caper berries (cucunci) from Salina;
2 teaspoonsdried oregano;
1small bunch of fresh basil;
1small saucepan of vegetable broth;
Salt, black pepper, and high-quality extra virgin olive oil, to taste

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Steps

1

Start by soaking the capers and caper berries. Place them in two glasses of water and let them soak for about 10 minutes.
2

Drain them, removing any excess salt, and leave them in a strainer to let any remaining liquid drain off.
3

Meanwhile, prepare the bread: most people wet the bread under running water for panzanella, but I prefer a different method that I find more hygienic and flavorful.
4

Make a light vegetable broth, cut the bread into large chunks, and dip them in the broth, squeezing them gently.
5

I don't like panzanella that's too soggy—I prefer a bit of crunch in the bread, but that's just my taste!
6

In a large salad bowl, cut the tomatoes into chunks, add the capers and basil, then add the sliced caper berries and green olives. Finally, add the bread and season with olive oil, salt, black pepper, and oregano. Taste and adjust the seasoning if needed.
7

Here is my Eolian-Style Panzanella, perfect for summer!