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Calabrian Panzanella with Olives and Capers

Calabrian Panzanella with Olives and Capers

By Rose HattabaughMarch 27, 2025

  • Makes
    4-6 servings
  • Cook Time
    50 minutes
  • Rating

In Calabria, Giancarlo Suriano, founder of Surianolii, a purveyor of Calabrian ingredients, showed us his version of panzanella. He used freselle, a thin, crunchy twice-baked southern Italian bread. In its place, we toast country-style sourdough bread in a skillet, creating croutons that soak up flavor. Suriano’s panzanella gets punchiness from olives and capers, not vinegar. Italian Gaeta olives have an excellent salty-tart balance, but if you can’t find them, Kalamata olives work, too. This makes a perfect lunch or light dinner on its own, or serve it with cheese and cured meats.

Tip

Don’t skip allowing the finished salad to rest 10 minutes so the flavors meld and are absorbed by the bread.

Ingredients
  • 6

    ounces country-style sourdough bread, sliced ½ inch thick and torn into rough 1-inch pieces (about 6 cups)

  • 6

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 1

    pound Campari or cocktail tomatoes, cored and quartered

  • ½

    small red onion, thinly sliced

  • 1

    cubanelle pepper, stemmed, seeded, quartered lengthwise and chopped

  • ½

    cup pitted Gaeta or Kalamata olives, roughly chopped

  • 3

    tablespoons drained capers

  • ½

    teaspoon dried oregano

  • ¼

    teaspoon red pepper flakes

  • ½

    cup lightly packed fresh basil, torn

Step 1

In a large bowl, toss the bread with 3 tablespoons oil and ½ teaspoon each salt and black pepper. Transfer to a 12-inch nonstick skillet; reserve the bowl. Toast the bread over medium-low, tossing, until browned and crisp, 15 to 20 minutes. Return the bread to the bowl; cool to room temperature.

Step 2

While the bread cools, in a large colander set in the sink, toss the tomatoes and onion with 1 teaspoon salt. Let stand for 20 minutes, tossing once or twice to encourage juices to drain.

Step 3

Add the tomato-onion mixture to the bread along with the cubanelle pepper, olives, capers, oregano and pepper flakes, then drizzle with the remaining 3 tablespoons oil. Toss, then let stand for 10 minutes, tossing occasionally. Taste and season with salt and black pepper, then toss in the basil. Transfer to a serving bowl and serve right away.

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