Panzanella

Panzanella salad.
Panzanella salad. Photo: Marina Oliphant
Dietary
Dairy-free

This is a delicious, colourful salad and a good thing to make with stale bread. The recipe is merely a rough guide; vary the amounts as you wish. In high summer, it is excellent made simply with tomatoes, basil, bread and perhaps capers or anchovies.

Ingredients

2 red and 1 yellow capsicum

⅓ stick ciabatta or crusty white bread (preferably Italian), 1-2 days old

¼ cup water

½ red onion, sliced

4 ripe tomatoes, chopped

1 tbsp capers, rinsed

3 tbsp chopped parsley

4 anchovy fillets

Salt and pepper

2 tbsp red wine vinegar

4 tbsp extra virgin

olive oil

Method

Roast the capsicums in a very hot oven until the skin blisters and browns. Remove from the oven and cover with a tea towel while they cool.

Cut the bread into largish cubes and sprinkle with water to moisten it. Leave for 10 minutes.

Peel the capsicums and cut into long strips. Toss onion, tomatoes, capers, parsley and anchovies together, season and dress with vinegar and olive oil.

Allow to rest for at least 10 minutes before serving.

This salad is great with pan-fried fish or grilled sardines.