Panzanella salad

October 16, 2014 (Last Updated: January 11, 2019)

TO DRINK: Obikwa’s great-value fruity rose is a lovely lunchtime wine 

Print Recipe

Panzanella salad

Serves: 4
Cooking Time: 1 hour 20 mins

Ingredients

  • 2 garlic cloves, chopped
  • 160ml olive oil
  • 80ml red wine vinegar
  • 15ml (1 tbsp) caperberries, drained
  • 4 anchovy fillets, optional
  • 150g vine-ripened Rosa tomatoes, halved
  • ½ a cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1 small red pepper, chopped
  • 1 small yellow pepper, diced
  • 12 Kalamata olives
  • 45ml (3 tbsp) fresh basil leaves, torn
  • sea salt and freshly ground black pepper, to taste
  • ½ ciabatta bread (slightly stale works best), torn into chunky pieces
  • 15ml (1 tbsp) pesto

Instructions

1

Whisk the garlic, 125ml (½ cup) of the oil and the vinegar to make a dressing. Set aside.

2

In a bowl, combine the caperberries, anchovies, tomatoes, cucumber, red onion, peppers, olives and basil. Season.

3

Pour the dressing over the ingredients and toss gently to coat. Allow to stand for 30 minutes to 1 hour for the flavours to develop. Preheat the oven to 200°C.

4

Spread the bread pieces on a large baking tray in a single layer. Dry in the oven for about 10 minutes. Pour the pesto and remaining oil over and bake until golden brown and crunchy, about 10 minutes.

5

Serve the salad topped with the bread.

 

 

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October 16, 2014 (Last Updated: January 11, 2019) By
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