Panzanella

Name: Panzanella
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 12.00 bread thick, slices, italian,broken into chunks; 2.00 kg tomatoes peeled; 6.00 red pepper grilled; 2.00 red chilli grilled; 200.00 g capers; 400.00 g calamata olives; 190.00 ml vinegar balsamic; 12.00 garlic cloves, crushed; 300.00 ml olive oil extra virgin; salt and freshly ground black pepper

10 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

12.00	bread — thick, slices, italian,broken into chunks
2.00 kg	tomatoes — peeled
6.00	red pepper — grilled
2.00	red chilli — grilled
200.00 g	capers
400.00 g	calamata olives
190.00 ml	vinegar — balsamic

DRESSING

12.00	garlic — cloves, crushed
300.00 ml	olive oil — extra virgin
	salt and freshly ground black pepper

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Method:

Place bread in a large bowl.
Halve tomatoes, remove and discard seeds, reserving juices.
DRESSING: Add garlic, 200 ml (4/5 cup) olive oil, salt and pepper to reserved tomato juices. Pour dressing over bread and toss until absorbed.
Peel, seed and cut sweet peppers into strips.
Add tomatoes (broken smaller, if necessary), peppers, chillies, capers and olives to bread.
Drizzle remaining olive oil and balsamic vinegar over.
Leave to rest at room temperature for 1 hour before serving.