Panzanella recipe
My favourite Mediterranean ingredients combine to produce a heavenly salad that everyone loves.
Ingredients
- 300 g leftover bread, torn into bite sized pieces
- 125 ml olive oil, plus extra for drizzling
- 30 ml red wine vinegar
- 1 tbsp honey
- 1 pinch salt and pepper
- 3 cloves of garlic
- 1 red pepper
- 1 yellow pepper
- 500 g ripe tomatoes
- 125 g red onions
- 75 g olives pitted
- 25 g pine nuts
- 30 g capers
- 1 handful of basil leaves
Details
- Cuisine: Italian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Roast the peppers in a drizzle of olive oil for 20-30 minutes. When cool scrape off the skin and chop into chunks.
- In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper. Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
- Whisk together the remaining olive oil, red wine vinegar and honey.
- Slice the red onions as finely as possible and add to the dressing with the capers.
- Chop the tomatoes in half and the peppers in to chunks and add to the bowl.
- Finally add in the toasted bread, nuts and herbs, then mix together.
- Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours. Season with a little salt and pepper and its ready to serve.
Recipe taken from ‘Simply Good Food’ recipe app by Peter Sidwell
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