Panzanella recipe

14 ingredients
10 steps

Ingredients

  • 300 g (10.6oz) leftover bread, torn into bite sized pieces
  • 125 ml (4.4fl oz) olive oil, plus extra for drizzling
  • 30 ml (1.1fl oz) red wine vinegar
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 3 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 500 g (17.6oz) ripe tomatoes
  • 125 g (4.4oz) red onions
  • 75 g (2.6oz) olives pitted
  • 25 g (0.9oz) pine nuts
  • 30 g (1.1oz) capers
  • 1 handful of basil leaves

Directions

  1. 1
    Roast the peppers in a drizzle of olive oil for 20-30 minutes.
  2. 2
    When cool scrape off the skin and chop into chunks.
  3. 3
    In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper.
  4. 4
    Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
  5. 5
    Whisk together the remaining olive oil, red wine vinegar and honey.
  6. 6
    Slice the red onions as finely as possible and add to the dressing with the capers.
  7. 7
    Chop the tomatoes in half and the peppers in to chunks and add to the bowl.
  8. 8
    Finally add in the toasted bread, nuts and herbs, then mix together.
  9. 9
    Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours.
  10. 10
    Season with a little salt and pepper and its ready to serve.

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