Panzanella

Recipe from: 17 September 2012

Ingredients 10
Servings 4
Time 00:05

Ingredients

  • 2
    large ripe tomatoes
  • 4
    slices ciabatta
  • 1
    Tbs
    olive oil
  • 1
    clove garlic
  • 12
    rosa or cherry tomatoes
  • small handful fresh basil (I used green and purple)
  • 4
    Tbs
    capers (optional)
  • 1
    Tbs
    each of fresh lemon juice and more olive oil to dress
  • 1/2
    tsp
    fresh chilli, de-seeded and chopped (optional)
  • salt and freshly ground black pepper
 

Method

00:10
 
Pre-heat your braai grill. Slice the tomatoes into 1cm slices. Brush both the tomatoes and ciabatta with olive oil on each side.

Place on the grill until just gently charred, turning half way. This should take about 2 minutes per side for the tomatoes and about 3-4 minutes per side for the ciabatta if your braai is at a medium heat.

Remove the cooked tomatoes and ciabatta, and rub the ciatabba slices with the clove of garlic.

Roughly chop the cooked tomatoes, ciabatta, rosa/cherry tomatoes and then toss with the basil and capers.

Drizzle over more olive oil and lemon juice, and chilli if you like. Add a generous sprinkle of salt and pepper and eat immediately.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

Read more on: vegetables  |  checkers braai  |  recipes
 

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