How to make panzanella salad
- 750g organic, ripe tomatoes
- 2 yellow peppers, peeled and deseeded
- 3 cloves crushed garlic
- 60ml olive oil
- 60ml balsamic vinegar
- 5 anchovies
- 10 capers
- 12 calamata olives
- 1 red chilli, finely chopped
- 1 loaf ciabatta bread
- 100ml olive oil
- 20 sprigs basil
Halve and seed the tomatoes, reserving the juices. Place in a large salad bowl. Cut the peppers into thick slices and place in the bowl.
For the dressing, mix together the reserved tomato juices with the garlic, oil and vinegar. Pour hot water over the anchovies and the capers and soak for five minutes.
Drain, adding some of the liquid to the dressing mixture.
Add the capers, anchovies, olives and chilli to the salad and pour the dressing over. Leave for up to 30 minutes for all the flavours to infuse.
Cut the bread into large chunks and drizzle with olive oil. Toast in an oven until golden brown.
Serve bowls of panzanella, topped with basil and chunky golden croutons.
TIME: 20 minutes and infusing