Panzanella is a classic Tuscan tomato and bread salad that is fresh and full of flavour. Perfect when you're looking for a light and healthy meal or side, this recipe from Abinger Cookery School is also just the thing for Veganuary.
-
2
tbsp
olive oil
-
1
large
red pepper
-
1
tsp
small capers
-
2
very ripe
tomatoes
-
2
large
slices of sourdough bread
-
1/4
bunch
basil and parsley, roughly torn
-
2
tbsp
red wine vinegar
- Roast the pepper in a 200C / gas mark 6 oven until the skin had blackened and blistered (approx 30 minutes). Put the pepper in a bowl and cover with cling film to “sweat” the pepper and loosen the skin. When cool, remove the skin and the seeds and slice the pepper into thin strips
- Chop the tomato into similar sized pieces and squeeze into a bowl, add the capers, olive oil, red wine vinegar, herbs and season
- Tear the bread into large pieces. Combine the bread, with the pepper, tomato mix and season with salt and pepper
