Article 9 September 2021

Recipe of the week: Panzanella

Panzanella

Serves 4

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. The perfect way to use up the last of your summer vegetables, in an Italian dish full of colour.

IngredientsMethod
•Vegetable Oil 20ml
•Day old bread 200g
•1 Cucumber
•Tomatoes cut into cubes 300g
•Red Onion thinly sliced 100g
•Basil roughly chopped 30g
•Capers drained and chopped 50g
•1 Red Pepper
•1 Yellow Pepper


Dressing
•Rapeseed Oil 50ml
•White Wine Vinegar 15ml
•1 Garlic clove minced
•Whole Grain Mustard 1tsp


1. Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss the whole lot together, place in the oven at 190C and bake until golden and crispy, turning occasionally.
2. Cut the cucumbers in half lengthways and scoop out the seeds, cut into thin slices.
3. Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.
4. Roast the peppers in a hot oven and when blackened remove and put in a bowl, cover with cling film and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.
5. Add the peppers to the bowl and mix well.
6. Place all the dressing ingredients in a bowl and whisk until emulsified, pour over the salad. Mix well and season with salt and pepper.
7. Add the croutons and leave to stand for 30 minutes before serving.

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