Sweet and summery panzanella
I can’t get enough of super sweet tomatoes at this time of the year - they taste incredible and look beautiful. I made these as a side salad for a bbq. It’s so simple and a great way to use up leftover bread. The only thing that would have made it better would be eating it in sunny Italy. Enjoy #summersalads
Sweet and summery panzanella
I can’t get enough of super sweet tomatoes at this time of the year - they taste incredible and look beautiful. I made these as a side salad for a bbq. It’s so simple and a great way to use up leftover bread. The only thing that would have made it better would be eating it in sunny Italy. Enjoy #summersalads
Open in Cookpad AppSteps
- 1
Roughly chop the tomatoes and peppers and place in a large bowl. Season with salt and pepper.
- 2
Finely chop the red onion and add to the tomato mix
- 3
Add the capers, half the basil (roughly chopped or torn into small pieces), the oil, vinegar and Oregano and give everything a good mix. Then set aside for 1 hour to infuse.
- 4
10 minutes before serving, add the stale bread and the remaining basil leaves (torn into larger chunks). Mix everything together, taste and adjust seasoning accordingly - then arrange on a plate.
- 5
Note - the bread shout soak up the wonderful juices. If it’s too dry, add some more olive oil or a little bit more vinegar. Keep tasting along the way.
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