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Panzanella
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Prep Time:
30 minutes
30 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
55 minutes
55 minutes
Elevate your summer meals with this delectable Italian bread salad.
Ingredients:
- 1/2 red onion, thinly sliced
- 2 small red capsicums, quartered, seeded
- 330g bread
- 100ml extra virgin olive oil, plus extra, to drizzle
- 1 clove garlic, crushed
- 3 anchovy fillets, finely chopped
- 1 long red chilli, seeded, finely chopped
- 60ml (1/4 cup) red wine vinegar
- 200g grape tomatoes
- 40.00 ml baby capers
- 50g small black olives
- 5 vine-ripened tomatoes, cut into wedges
- 2 Lebanese cucumbers, halved, cut into 2cm pieces
- 62.50 ml small basil leaves
Instructions:
- In a small bowl, combine onion and 1 teaspoon of salt, cover with cold water, and soak for 20 minutes. Drain before using.
- Preheat the grill to high and line an oven tray with foil. Arrange the capsicums skin-side up on the tray and grill for 15 minutes until the skin is blistered and blackened. Cover the capsicums with the foil and allow them to cool for 10 minutes. Peel off the skins and slice into 5mm-thick strips.
- Place bread slices on an oven tray, generously drizzle with extra oil, and season with salt and pepper. Grill for 10 minutes, flipping regularly, until all sides are toasted. Allow to cool before transferring to a large serving bowl.
- Combine garlic, anchovies, chili, vinegar, and 1/2 teaspoon salt in a small bowl. Whisk together and slowly incorporate the oil.
- Gently squeeze each grape tomato to burst the skin and add them to a bowl along with onion, capsicums, dressing, and remaining ingredients. Toss everything together until well combined, then divide the salad among plates to serve.