Panzanella

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With this Italian bread salad, youll give pizza and and pasta a run come summer.

The ingredient of Panzanella

• 1 2 red onion thinly sliced
• 2 small red capsicums quartered seeded
• 1 2 330g loaf day old ciabatta cut into 3cm pieces
• 100ml extra virgin olive oil plus extra to drizzle
• 1 clove garlic crushed
• 3 anchovy fillets finely chopped
• 1 long red chilli seeded finely chopped
• 60ml 1 4 cup red wine vinegar
• 200g grape tomatoes
• 2 tablespoons baby capers
• 50g small black olives
• 5 vine ripened tomatoes cut into wedges
• 2 lebanese cucumbers halved cut into 2cm pieces
• 1 4 cup small basil leaves

The Instruction of panzanella

• place onion and 1 teaspoon salt in a small bowl cover with cold water then soak for 20 minutes drain
• meanwhile preheat grill to high and line an oven tray with foil place capsicums skin side up on tray and cook for 15 minutes or until skin is blistered and blackened fold foil up over capsicums and cool for 10 minutes peel off skins then cut into 5mm thick strips
• place bread on an oven tray drizzle generously with extra oil then season with salt and pepper cook under grill turning frequently for 10 minutes or until toasted on all sides cool then place in a large serving bowl
• to make dressing place garlic anchovies chilli vinegar and 1 2 teaspoon salt in a small bowl whisk to combine then gradually whisk in oil
• using your hands squeeze each grape tomato bursting skin and squirting juice over bread then add tomatoes to bowl add onion capsicums dressing and remaining ingredients then toss well to combine divide among plates to serve

Nutritions of Panzanella

calories: 346 072 calories
calories: 19 grams fat
calories: 3 grams saturated fat
calories: 33 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 548 17 milligrams sodium
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calories: nutritioninformation