Name: Panzanella
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram (about 2cm) torn ciabatta bread; 2 tablespoon balsamic vinegar; 2 tablespoon extra virgin olive oil, plus extra, to drizzle; 1 red onion, thinly sliced; 500 gram ripe tomatoes, coarsely chopped; 250 gram jar roasted capsicum, drained, sliced; 1 tablespoon capers; 8 anchovy fillets, halved; 1 bunch fresh basil, leaves picked, to serve

Panzanella

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

200 gram (about 2cm) torn ciabatta bread

2 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil, plus extra, to drizzle

1 red onion, thinly sliced

500 gram ripe tomatoes, coarsely chopped

250 gram jar roasted capsicum, drained, sliced

1 tablespoon capers

8 anchovy fillets, halved

1 bunch fresh basil, leaves picked, to serve

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper. Arrange bread on the tray. Bake for 10-15 minutes, until dry and crisp.

2.Combine vinegar and oil in a large bowl. Add bread and onion and toss to coat. Add tomato, capsicum, capers and anchovy and toss to combine. Season.

3.Divide among plates. Drizzle with extra olive oil and scatter with basil leaves.

This salad is a delicious way to use up stale bread. Make sure the bread is very crisp and dry before adding it to the salad, so it doesn’t become soggy.
Note

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Ingredients

Method

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