Panzanella
Ingredients
- 200g Freya’s Tuscan Mixed Grain Bread
- 5 Tbsp extra virgin olive oil, divided
- 600g mixed ripe tomatoes
- 200g jarred roasted red peppers
- 1 small red onion
- 2 shallots
- 3 cloves garlic
- 2 Tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 handful lilliput or regular capers
- 1 bunch fresh basil
Method
Preheat oven to 180C fan bake and line a large oven tray with baking paper.
Rip bread into small bite-sized pieces, place on prepared tray and drizzle with 2 tablespoons of the oil. Season with salt and pepper and bake until golden (about 10 minutes).
Slice tomatoes into bite-sized pieces, place in a bowl and season generously with salt and pepper. Set aside for 10 minutes. Drain off the excess juice and reserve this to make the dressing.
Slice peppers, thinly slice onion, dice shallots and crush garlic.
Make a vinaigrette for the salad by whisking together shallots, garlic, vinegar, mustard, tomato water and remaining 3 tablespoons oil.
Place tomatoes, peppers, onion, capers, basil and bread in a salad bowl. Drizzle with vinaigrette and toss to combine.
TIPS
• Stale bread is best for this recipe!
• Leftover roast meat makes a great addition to the salad.
