Panzanella Salad

This is something I love to eat during the summer. You don’t need much else with it, it’s a meal in itself but a piece of roast chicken, lamb or some sausages would be welcome. I use Jamie Oliver’s recipe for this salad.

 

Panzanella Salad
Panzanella Salad


Ingredients

200 g stale bread (Jamie recommends ciabatta, I use campaillette)

600 g ripe mixed tomatoes, roughly chopped

Sea salt

Black pepper

1 handful small capers, drained

1 small red onion, peeled and very finely sliced

280 g jarred red peppers, drained and roughly chopped

Red wine vinegar

Olive oil

A bunch of fresh basil

Bread
Bread

 

Method

Tear the bread into pieces and place on a tray. Leave aside in a warm place for around 30 minutes โ€“ this helps to dry it out.

Place the 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 and bread. Jamie adds anchovies to his but, due to a fishphobic husband, I add kalamata olives to mine.

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, if needed.

Tear in the basil leaves and stir together. I leave mine for at least a couple of hours because I think the bread needs time to absorb the liquid and become soft. Give a final mix and serve. Enjoy!

 

Juicy Tomatoes
Juicy Tomatoes

 

Recipe courtesy of jamieoliver.com

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