The ultimate Panzanella salad

Recipe from: 29 November 2012
The ultimate panzanella recipe

Ingredients 13
Servings 1
Minutes 00:15


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


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.

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