panzanella
How to make panzanella recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
300 g (10 oz) ripe tomatoes
125 g (4 oz) ciabatta bread
16 black olives, pitted
3 teaspoons capers
½ red onion, finely sliced
300 g (10 oz) red and yellow cherry tomatoes, halved
6–8 basil leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
Method:
Place the tomatoes in a sieve over a bowl. Using the back of a spoon, squash them well to release all the juice into the bowl.
Roughly break up the bread and add it to the tomato juice. Leave to stand for 15 minutes, then transfer to a serving dish.
Scatter the remaining ingredients over the soaked bread, drizzling over the red wine vinegar and olive oil before serving.
For tomato salad with ciabatta croûtons, cut 1 ciabatta loaf into cubes. Heat 2 tablespoons olive oil in a frying pan and fry the cubes of bread until they are golden.
Drain on kitchen paper. Toss the fried bread together with 300 g (10 oz) roughly chopped ripe tomatoes, 16 pitted black olives, ½ sliced red onion, 300 g (10 oz) red and yellow cherry tomatoes, 6–8 torn basil leaves and 60 g (2¼ oz) baby spinach leaves.
Drizzle with 2 tablespoons olive oil and 1 tablespoon red wine vinegar to serve. Total cooking time 10 minutes.
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