This Panzanella Italian bread salad is very colourful and of course, very tasty. What’s better is that it can be prepared in advance.
Serve this salad with a glass of wine at an informal spring picnic.
Serves: 4
Preparation time: 45minutes
What you’ll need:
- 1 clove garlic peeled and finely chopped
- 4 anchovy fillets, rinsed and finely chopped
- 1 tablespoon capers, rinsed and finely chopped
- 1 red pepper cored, deseeded and diced
- 4 tbs extra virgin oil
- 1 tablespoon red wine vinegar
- 4 slices Genius white bread, toasted and cut into squares
- 6 ripe tomatoes – skinned and diced (see tip for skinning tomatoes below)
- ½ cucumber, peeled, deseeded and diced
- ½ red onion, thinly sliced
- ½ bunch of basil , shredded
- Salt and Freshly ground black pepper
What to do:
- Mash the garlic, anchovies and capers with a fork.
- Place the diced pepper, red onion and anchovy and caper puree into a salad bowl. Stir in the olive oil and vinegar. Cover and chill for 15 minutes.
- Place the toasted bread squares into a separate bowl. Mash up two of the diced tomatoes and mix through the bread. Leave to soak for 15 minutes.
- Add the remaining diced tomatoes and cucumber to the peppers, onion and anchovies and stir in the soaked bread and shredded basil. Taste and season with salt and freshly ground black pepper.
- Delicious served with green salad and grilled or barbequed meat.