The ultimate Panzanella salad

Panzanella is a delicious Florentine salad made from a crusty bread and tomato base.
 
The ultimate panzanella recipe

Recipe from: 29 November 2012
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 10
    ripe tomatoes
  • 1
    red pepper, seeded, roasted and peeled
  • 1
    yellow pepper, seeded, roasted and peeled
  • 1
    dash
    PnP Finest extra-virgin olive oil
  • 1
    red chilli, seeded and chopped
  • 60
    ml
    capers, rinsed and drained
  • 12
    olives, de-pipped
  • 60
    ml
    PnP red wine vinegar
  • 3
    cloves
    garlic, crushed
  • 1
    ciabatta roll, 1 day old
  • 1
    dash
    salt and milled pepper, or to taste
  • 1
    mozzarella ball, torn into chunks
  • 80
    ml
    basil leaves
Servings: Change Serving
 
 

Method

 
Cut larger tomatoes into chunks and quarter or halve smaller ones. Remove half the tomatoes and set aside. Squash remaining tomatoes lightly with your fingers to release some juices.

Cut peppers into eight pieces and toss in a glug of oil.  Chargrill until lightly cooked and add to tomatoes.

Add remaining tomatoes, along with chilli, capers and olives to squashed tomatoes.

Whisk together vinegar, garlic, and 1/3 cup (80ml) oil and add to salad.

Tear ciabatta into large chunks and toss though salad.

Season well.

Allow to stand for 30 minutes for bread to soak up juices.

Serve salad topped with torn mozzarella and basil.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  vegetables  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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