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Recipes || Summer Panzanella

I’m a bit of a panzanella addict. A panzanella is basically a bread salad, so how could I ever resist something with “bread” as its main ingredient. 

The best things about panzanellas are that once you have your bread, vinegar and olive oil base, you can rotate all the vegetables that you use in one seasonally. For my spring panzanella, I focus heavily on asparagus and lemon juices. 

For this summer panzanella, I love to layer lots of ripe cherry tomatoes with peppers and onions. I’m fairly addicted to cherry tomatoes. Especially when you roast them. They are so sweet and delicious that I could easily eat an entire box of them by myself. 

Summer Panzanella
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red onion, thinly sliced
  2. 400 g cherry tomatoes
  3. 2 cloves of garlic
  4. 2 bell peppers
  5. 200 g stale ciabatta, chopped
  6. handful of basil, chopped
  7. 1 tablespoon of capers
  8. 2 tablespoons of white wine vinegar
  9. olive oil
  10. salt
  11. pepper
Instructions
  1. Preheat your oven to 200 C and throw your tomatoes in a pan with a drizzle of olive oil and your garlic cloves whilst you prepare the rest of your salad.
  2. Using either a kitchen torch or your oven hob, blacken the skin of your bell peppers and then set them aside to cool. Once they are cool, rub the blackened skin off and chop them into thin slices.
  3. In a large bowl, add in your bell pepper, onion, ciabatta and basil. After the tomatoes have been in the oven for 15-20 minutes, throw them in the large bowl along with your other ingredients. Add in your capers and white wine vinegar and toss everything together. Then salt and pepper to taste.
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Rhyme & Ribbons http://rhymeandribbons.com/











What are your opinions on panzanella? 

If you are interested in any other tomato heavy recipes, just take a look at the following: 

Roasted Asparagus with Tomatoes and Poached Eggs 
Pesto Chicken with Roasted Vegetables 
Roasted Tomatoes with Baked Eggs 
Paleo Chorizo Frittata 

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  • This looks so good!! Definitely trying this on my fiance he will love it – we have been trying to eat healthy

    Candice | Beauty Candy Loves

  • Ohhhh my this looks divine and as a lover of bread and a lover of salad I can’t believe I’ve never made a panzanella before. Probably going to force my boyfriend to have it with me one night soon as I’ve been struggling to find summery vegan dinners that sound appealing at the moment but I can definitely get on board with this! xxx

    Sophie | Sophar So Good

    • Eek if you make it let me know what you think! (I’m a bit of a bread addict, to be honest, so I love the combination!) xx

  • This looks delicious! I’m trying to make my lunches a bit more exciting now I’m spending a lot of time at home I defo need to give this a try

  • Laura Emilia

    Ooh I’ve never heard of panzanella but this looks so good! The tomatoes and the roasted red peppers especially… Any combination of olive oil, tomatoes & bread is a winner in my eyes! x

    Laura // Middle of Adventure

  • I reckon I’ve eaten roasted cherry tomatoes at least once every couple of days all summer! Alice xxx

    http://www.woodenwindowsills.co.uk

  • Tim would like this

  • The North Left Blog

    Yum! I love panzanella! Definitely pinning this one for later xx

  • Adele Miner

    Oh my god these look so so good, I have never had it before but I will definitely be giving it a go myself soon! I am so glad I cam across your blog too, I can see you have worked really hard on it and it is completely paying off, well done pretty lady! x

    adelelydia.blogspot.com