Recipe-Panzanella
Panzanella (Tuscan Tomato & Bread Salad)
Ripe tomatoes, hearty Italian bread and a tangy vinaigrette make this easy Tuscan Panzanella salad! Bursting with ripe tomatoes, juicy cucumber and fragrant basil, it’s hard to think of a salad that screams “summer” more loudly! Chunks of lightly toasted bread bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal
•200 g of day or 2 old ciabatta loaf
•600 g ripe mixed tomatoes, , roughly chopped
•1 handful small capers , drained
•1 small red onion , peeled and very finely sliced
•280 g jarred red peppers , drained and roughly chopped
•8 anchovy fillets in oil , drained and finely sliced (optional)
•red wine vinegar
•extra virgin olive oil
•a bunch of fresh basil
1. Tear the ciabatta into rough 3cm pieces and spread bread on a a tray and toast for about 15 minutes in preheated 180 degrees oven until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies (if using). Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken!
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