Panzanella, Tuscan Tomato & Bread Salad+21
After something very light & simple quick to create? As the cooler months begin to treat us to some warmer raise of beauty, do the same in the kitchen with this summery delight.
A gorgeous Panzanella salad (bread and tomato salad). With the help of globally admired wonder chef, Raymond Capaldi, this is his secret ‘go-to’ salad for whenever he happens to have some stale ciabatta loaf lying upon the kitchen counter. Make use of some sweet & juicy tomatoes, red wine vinegar which gets soaked so evidently into dry chunks of roughly torn bread. This salad sings summer, allow it to become your favourite.
- 200 G STALE CIABATTA LOAF
- 600 G RIPE MIXED TOMATOES, , ROUGHLY CHOPPED
- 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
- SEA SALT
- FRESHLY GROUND BLACK PEPPER
- EXTRA VIRGIN OLIVE OIL
Tear the Ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes, this helps to dry it out.
Place the juicy tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies (if you wish).
Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil.
Taste and add a little more salt, pepper, vinegar or oil to your liking.
Tear in the basil leaves, stir together, serve and enjoy!