Panzanella salad

Panzanella is a fragrant salad made with stale bread and it makes an excellent side dish or starter. This recipe adds in anchovies but they can easily be omitted for a vegetarian/vegan alternative.

200 g stale ciabatta
600 g chopped tomatoes
sea salt
freshly ground black pepper
1 handful small capers, drained & rinsed
1 small red onion, peeled and very finely sliced
280 g jarred red peppers, drained and roughly chopped (you usually find these in the antipasti section at the supermarket - with the jarred olives)
8 anchovy fillets in oil, drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil

Preparation method
1. Tear the ciabatta into pieces about 3 cm in size. If the ciabatta is not so stale, you can place the chunks on a tray and then set the tray somewhere warm to help dry out the bread.

2. Season the tomatoes in bowl with salt and pepper, add the capers, onions, peppers, anchovies and also the ciabatta, then give the mixture a brief mix (with clean hands is fine).

3. Add 2 tbsp of vinegar and about 6 tbsp extra-virgin olive oil to the mixture and mix again. Then add torn basil leaves and give it a brief stir before serving.

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