Name: Panzanella (Tuscan tomato & bread salad)
Total time: 45 min
Yield: 1
Ingredients: 200 g stale ciabatta loaf; 600 g ripe mixed tomatoes, roughly chopped; sea salt; freshly ground black pepper; 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

Panzanella (Tuscan tomato & bread salad)

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Total Time:
45 minutes

Summer panzanella salad: Refreshing and simple, perfect for using up stale bread.

Ingredients:

200 g stale ciabatta loaf
600 g ripe mixed tomatoes, roughly chopped
sea salt
freshly ground black pepper
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
a bunch of fresh basil

Instructions:

Tear the ciabatta into rough 3cm pieces and place on a tray. Let them sit in a warm place for about 30 minutes to dry out. In a bowl, combine tomatoes with salt, pepper, rinsed capers, onion, peppers, and anchovies (optional). Mix everything by hand, then add 2 tablespoons of vinegar and 3 times as much extra virgin olive oil. Adjust seasoning with more salt, pepper, vinegar, or oil as necessary. Tear in basil leaves, stir, and serve. Enjoy with barbecued meats or roast chicken.

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