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Panzanella

Serves: 2
Time to prepare: 30 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Vegan (with substitutions)

Ingredients

  • 300g ripe mixed tomatoes
  • 100g stale bread
  • Pinch garlic powder
  • 1 small red onion
  • 2 tbsp capers
  • A bunch of fresh basil
  • A good lug of olive oil
  • 2 tbsp of red wine vinegar
  • Good pinch of sea salt
  • Freshly ground black pepper

Instructions

1. Tear the stale bread into rough pieces and place on a tray. Leave aside in a warm place for around 30m to dry out or on a low heat in the oven.

2. Chop the tomatoes, red onion and red pepper into small pieces.

3. Place the tomatoes in a bowl with a good pinch of sea salt. Add the capers (after squeezing out any excess liquid), along with the onion, and bread.

4. Toss the mixture together then stir in 2 tbsp vinegar (and about 3 times as much olive oil an add the garlic powder).

5. Tear in the basil leaves, mix together and serve.

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