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Peter Evans

Panzanella

Ingredients

  • 1 cup extra virgin olive oil
  • 20 garlic cloves
  • salt & pepper
  • 3-4 cubes of crustless bread
  • 1 large red onion cut into large pieces
  • 5 roasted red capsicums de-seeded, peeled and cut into strips
  • 4 tomatoes roughly chopped
  • 20 kalamata olives
  • 1 tablespoon caper rinsed
  • ¼ cup balsamic or red wine vinegar
  • 1 cup flat leaf parsley chopped
  • ½ cup fresh basil chopped
  • ½ diced cucumber optional
  • 30 g shaved parmesan or pecorino cheese
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Method

  1. Heat the olive oil over low heat in a sauce pan and fry off garlic cloves until tender & golden, remove from the oil and place into a bowl,
  2. Add in the bread and fry until golden on all sides, take out and place into the bowl as well.
  3. Add in the onion and cook until tender. Add to the bread
  4. Add the capsicum, tomatoes, anchovies, capers & olives to the bread and season well.
  5. Add the vinegar, herbs and toss again.
  6. Arrange the salad on chilled plates top with pecorino or Parmesan shavings and serve.
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