A plate of panzanella, with tomato & bread

Panzanella (Tuscan tomato & bread salad)

A plate of panzanella, with tomato & bread

45 mins

Super easy

serves 4

About the recipe

This light and easy panzanella salad is the refreshing treat you need on a summer's day. It’s also a brilliant way to use up stale bread.


nutrition per serving

370

Calories


21g

Fat


3g

Saturates


13g

Sugars


1.4g

Salt


8g

Protein


40g

Carbs


2.7g

Fibre


of an adult’s reference intake

Ingredients

200g stale ciabatta loaf

600g ripe mixed tomatoes, roughly chopped

sea salt

freshly ground black pepper

1 handful small capers, drained

1 small red onion, peeled and very finely sliced

280g jarred red peppers, drained and roughly chopped

optional: 8 anchovy fillets in oil, drained and finely sliced

red wine vinegar

extra virgin olive oil

a bunch of fresh basil

Method

  1. 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.
  2. 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, ciabatta and anchovies, if using. 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.
  3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.

Tags

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