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Panzanella
Panzanella
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mini sweet peppers add vibrant flavor to a spring Mediterranean bread salad.
Ingredients:
  • 2 x 250g pkts baby red capsicums, stems removed, halved, seeded
  • 100ml extra virgin olive oil
  • 8 slices crusty Italian bread, toasted, cooled
  • 2 Lebanese cucumbers, peeled, coarsely chopped
  • 1/4 small red onion, thinly sliced
  • 125.00 ml fresh basil leaves, torn
  • 40.00 ml red wine vinegar
  • 20.00 gm water
Instructions:
  • Preheat a barbecue grill or chargrill to medium heat. In a bowl, combine capsicum and 2 teaspoons of oil, tossing to coat evenly. Grill for 12 minutes, turning occasionally, until soft with wrinkled skins. Allow to cool slightly before coarsely chopping.
  • Tear the bread into bite-sized pieces and combine with capsicum, cucumber, onion, and basil in a serving bowl.
  • In a small bowl, whisk together the vinegar and remaining oil. Drizzle over the salad, add salt, pepper, and water. Toss until well combined.

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