Panzenella salad

Prep: 120 mins
Panzenella salad
This beautiful rustic Italian salad uses bread brilliantly.
 

½ red onion, thinly sliced
1 red pepper
1 yellow pepper
8 ripe tomatoes
200g stale rustic bread (sourdough is recommended)
4 tbsp white wine vinegar
1tbsp capers
2 anchovies, finely chopped
1 small clove of garlic, crushed
6 tbsp olive oil
Small bunch of fresh basil and mint leaves

In a bowl of water add the onions and a pinch of salt and leave to soak for 1 hour.

Blacken the peppers on a gas hob, then put in a plastic bag or a bowl covered in clingfilm and leave for 20 minutes.

Cut the tomatoes into large chunky squares and place in a colander set over a bowl.

Salt and leave to drain.

Tear the bread into chunks and place into a salad bowl.

Add the vinegar and mix.

Drain the onion and add to the bowl, along with the capers.

Scrape as much black skin off the peppers as possible, and cut them into long strips.

Gently press the tomatoes to squeeze out the last juice, then put the flesh in the bowl.

Stir the chopped anchovies and crushed garlic into the tomato juice and then mix in the olive oil. Season to taste.

Pour on to the salad and mix thoroughly.

Roughly tear the basil and mint leaves and sprinkle on top.

Allow to sit for between 30 minutes then serve.

Serves
4

Preparation Time
120 minutes

Main ingredients
Vegetables, Oil, Bread

Recipe Type
Bread, Salads

Cuisine
Italian

Special Info
Vegetarian

Level of Difficulty
Easy

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