Panzanella

A fresh and vibrant salad for the summer.

Light Bites
A deliciously fresh salad
  • Preparation time 20 mins (prep. time)
  • Cooking time 60 mins (cooking time)
  • Serves 6

Ingredients

  • 20ml/1oz Vegetable oil
  • 200g/8oz Day-old dry bread
  • 1 Cucumber
  • 300g/12oz Tomatoes, cubed
  • 100g/4oz Red onion, thinly sliced
  • 30g/1oz Basil, roughly chopped
  • 50g/2oz Capers, drained and chopped
  • 1 Yellow pepper, roasted and cubed
  • 1 Red pepper, roasted and cubed

 

For the dressing:

  • 50ml/2oz Coldpressed rapeseed oil
  • 15ml/1 tbs White wine vinegar
  • 1 Clove garlic, minced
  • 5g/1 tsp Wholegrain mustard

Method

  1. Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss the whole lot together, place in the oven at 190c and bake until golden and crispy, turning occasionally.
  2. Cut the cucumbers in half lengthways and scoop out the seeds, cut into thin slices.
  3. Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.
  4. Roast the peppers in a hot oven and when blackened remove and put in a bowl, cover with cling film and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.
  5. Add the peppers to the bowl and mix well.
  6. Place all the dressing ingredients in a bowl and whisk until emulsified, pour over the salad. Mix well and season with salt and pepper.
  7. Add the croutons and leave to stand for 30 minutes before serving.