https://www.lifestylefood.com.au/recipes/5534/panzanella-tuscan-bread-salad

LifestyleFOOD.com.au

A traditional Tuscan dish made of heirloom tomatoes, red vinegar, spring onions, mozzarella and cubes of stale bread to soak up the juices.

Ingredients

  • 1kg/2lb 3oz plum tomatoes

  • 3 red peppers

  • 3 yellow peppers

  • 1 small red chilli, chopped

  • 100g/3½oz capers, in vinegar or salt (if using salted capers, rinse well in water to remove excess salt)

  • 12 large black olives

  • 2 ciabatta loaves, preferably stale

  • 60ml/2fl oz red wine vinegar

  • 5 cloves garlic, crushed

  • salt and freshly ground black pepper

  • 250ml/9fl oz extra virgin olive oil

  • handful fresh basil, to serve

Method

  • 1.

    Skin the tomatoes. Cut a cross on the bottom of each with a sharp knife, then plunge them in boiling water for about 30 seconds, then plunge into iced water. The skins will peel off easily. Cut them into quarters and press the seeds and juice through a sieve to retain the juice.

  • 2.

    Skin the peppers by either grilling them or roasting them until the skins turn black. Put them in a plastic bag until cool - this will loosen the skins and make them easy to peel. Once they're peeled, deseed the peppers and cut into about eight pieces. Put in the same bowl as the tomato quarters.

  • 3.

    Add to this bowl the chilli, the capers and the olives.

  • 4.

    Tear the bread into big chunks and put in a separate bowl.

  • 5.

    Add the vinegar, garlic, salt and freshly ground black pepper and the extra virgin olive oil to the tomato juice and whisk well, then pour over the bread and leave it to soak for an hour.

  • 6.

    Gently combine the tomato and pepper mixture with the bread and the dressing and the torn basil leaves. Serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 723kj
  • Fat Total 43g
  • Saturated Fat 6g
  • Protein 13g
  • Carbohydrate 73g
  • Sugar 8g
  • Sodium 1172mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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