The ultimate Panzanella salad

4 servings Prep: 15 mins, Cooking: 30 mins
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Panzanella is a delicious Florentine salad made from a crusty bread and tomato base.

By Food24 November 29 2012
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Ingredients (13)

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
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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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