Panzanella
Panzanella is a traditional Italian salad made with stale bread, ripe tomatoes, red onions, and basil, all tossed together and dressed with olive oil and vinegar. The bread soaks up the juices from the tomatoes and the dressing, so every mouthful is full of flavor. It's filling enough to be a meal on its own, or you can make it as a side for a summer BBQ.
Ingredients 12
8 tomatoes, quartered
1 red onion, small, very finely chopped
1⁄2 tsp caster sugar
1 tsp salt, plus extra to serve
2 capsicum, halved
120 ml olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
250 g bread, stale, torn into 5 cm pieces
1 tbsp capers, drained, rinsed, and chopped
1 bunch basil, leaves picked and torn
black pepper, freshly cracked
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Method 6
Preheat the oven to 180°C (350°F/Gas mark 4).
Combine the and in a bowl and sprinkle over the and half the . Set aside at room temperature.
Place the on a baking tray, skin side up, and drizzle over 2 tablespoons of the . Roast for 30-45 minutes until soft and blistered, then remove from the oven and allow to cool. Remove the skin, slice the capsicum into strips and set aside.
In a small bowl, combine the , and remaining and and toss through the .
Strain the and very well, then place in a large salad bowl. Add all the remaining ingredients and toss gently to combine.
Drizzle with a little extra , season with and pepper and serve immediately.
Cornersmith's tips
Bread is one of the most wasted ingredients! As a way to avoid food waste, it's good to have a few recipes up your sleeve that make use of stale bread. Focaccia, sourdough, or a crusty white Italian loaf work best for this salad. You want the bread to be stale enough to soak up the dressing and tomato juices without making the bread soggy. If the bread isn't stale enough, lightly toast it or grill it on the BBQ and then tear it into bite-sized pieces.
