The ultimate Panzanella salad
Panzanella is a delicious Florentine salad made from a crusty bread and tomato base.
|10||tomatoes — ripe|
|1||red pepper — roasted, peeled|
|1||yellow pepper — roasted, peeled|
|1 dash||pnp finest extra-virgin olive oil|
|1||red chilli — deseeded and chopped|
|60 ml||capers — drained and rinsed|
|12||olives — pitted|
|60 ml||pnp red wine vinegar|
|3 cloves||garlic — cloves, crushed|
|1||ciabatta rolls — one-day old|
|1 dash||salt and freshly ground back pepper — to taste|
|1||mozzarella cheese — balls, torn|
|80 ml||fresh basil|
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.
Allow to stand for 30 minutes for bread to soak up juices.
Serve salad topped with torn mozzarella and basil.