For a delicious and healthy meal or side dish, try this panzanella salad with caramelised red wine vinegar.
Recently I was sent a very exciting selection of vino cotto and vinegars to try from Vintage Valley Reduction Sauces. Of course this sent me on an immediate mission to find different ways to use these versatile ingredients.
The first dish we tried was a panzanella salad featuring Vintage Valley Reduction Sauces’ caramelised red wine vinegar.
A Tuscan salad featuring fresh tomatoes, fragrant basil and stale bread, panzanella is one of my favourite salads. I love the flavours and the way the bread soaks up the oil and vinegar, giving it a tangy taste and making it soft but still crunchy.
Our version of panzanella salad, starring Vintage Valley’s caramelised red wine vinegar, was incredibly delicious and very easy to make. The caramelised red wine vinegar added a subtle, sweetness to the dish.
How to Make Panzanella Salad
Panzanella salad is super easy to make and, including stand-by time, it should take you forty-five minutes, or no more than an hour. Other than the fresh ingredients, almost everything is something you’re bound to have in your pantry.
Keep scrolling for the recipe, and if you give this one a go, I’d love to hear what you think.
Would I make it again? Absolutely.
What’s your favourite summer salad?
- 500 grams mixed heirloom cherry tomatoes
- 1/2 ciabatta loaf (few days old), torn/sliced into 2 cm cubes
- 1 cup basil leaves
- 6-7 sprigs of thyme
- 2-3 sprigs of rosemary sprigs
- 4 garlic cloves, smashed with skin on
- 1/3 cup caramelised red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon of good extra virgin olive oil
- Reserved tomato liquid
- Salt and pepper
- Step 1 Preheat your oven to 160 degrees Celsius and line a baking tray with non-stick paper.
- Step 2 While you’re waiting for your oven to heat up, prep your tomatoes. Cut each in half, or any larger ones into quarters. Place a colander over a mixing bowl and add the tomatoes. Sprinkle with 2-3 good pinches of salt, and then toss to combine. Leave tomatoes for 30-45 minutes until juice has drained out of them, and there are a few tablespoons of liquid at the bottom of the bowl. Save some of this liquid for your dressing and set aside.
- Step 3 Back to the bread! Toss your bread cubes with 2 tablespoons of olive oil, a good pinch of salt,pepper, thyme and rosemary sprigs and smashed garlic, then place on your baking tray. Bake in the oven for 15-20 minutes, or until edges are golden and crispy but bread is still slightly chewy in the middle. Once it’s done, throw away the thyme, rosemary and garlic and set the bread aside.
- Step 4 While your bread is in the oven and your tomatoes are marinating, it’s time to make the dressing. Combine your olive oil, vino cotto, balsamic, some of the tomato liquid and salt and pepper (to taste) in a bowl and whisk to combine. The dressing should be slightly sweet, acidic and salty.
- Step 5 Once your bread, tomatoes and dressing are done, you’re ready to assemble the salad. It’s best to do this right before serving, because you don’t want your bread to become too soggy. So, simply add your tomatoes and bread in a serving bowl, along with some torn basil leaves. Pour your dressing over and toss to combine. Add more pepper and olive oil if necessary (the tomatoes should be salty enough!
- Step 6 Serve and enjoy!