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.
- 1 red onion, thinly sliced
- 400 g cherry tomatoes
- 2 cloves of garlic
- 2 bell peppers
- 200 g stale ciabatta, chopped
- handful of basil, chopped
- 1 tablespoon of capers
- 2 tablespoons of white wine vinegar
- olive oil
- 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.
- 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.
- 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.
What are your opinions on panzanella?
If you are interested in any other tomato heavy recipes, just take a look at the following: