Panzanella

Panzanella

0:20 To Prep
0:00 To Cook
8 Servings
Average Rating
Difficulty Easy

Lovely Italian salad soaked full of flavours!

Ingredients

  • 4 large vine-ripened tomatoes, cut in half
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 sourdough or Italian wood-fired bread (1 day old)
  • 2 tsp balsamic vinegar
  • 1 Tbs baby salted capers, soaked in water for 5 mins
  • 1 bunch fresh, raw asparagus, sliced on an angle
  • 1 medium red onion, thinly sliced
  • 80ml extra virgin olive oil
  • 2 Tbs red wine vinegar
  • 1 tin Oritz Anchovy Fillets, drained and mashed
  • 1 bunch fresh flat leaf parsley, washed
  • 1 bunch fresh basil
  • 100g grated or shaved Reggiano Parmesan

Step 1

Preheat oven to 180°C (160°C fan forced)

Step 2

Place tomatoes in 28cm Saute Pan and sprinkle with oil, salt and pepper. Roast in oven for 35min. Set aside to cool.

Step 3

Remove crusts from bread and cut bread in 2cm cubes

Step 4

Place bread cubes on a baking tray and bake for 15mins or until crisp. Cool.

Step 5

In a large bowl, combine bread, peeled tomatoes, balsamic vinegar, capers, asparagus, salt and pepper, parsley. Mix well to combine

Step 6

Just before serving, add torn basil leaves and adjust seasoning. Mix gently and add grated Parmesan.

Reviews

Kitty C

Simple yet delicious

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