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Panzanella salad

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 yellow capsicums, quartered, deseeded
  • 6 (about 775g) ripe egg tomatoes
  • 5 x 1cm-thick slices ciabatta, torn into 2-3cm pieces
  • 1 cup fresh basil leaves
  • 40g (1/4 cup) pitted kalamata olives
  • 1 tablespoon drained capers, rinsed


  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper


  • 1
    Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Grill for 7-10 minutes or until charred and blistered. Transfer to a bowl, cover with foil and set aside for 10 minutes (this will help lift the skin). Peel and cut into 2cm-thick slices.
  • 2
    Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Use a slotted spoon to remove tomatoes from water. Peel tomatoes and cut into quarters. Remove the seeds and thinly slice lengthways.
  • 3
    To make the dressing, whisk together the oil, vinegar and garlic in a small bowl. Taste and season with salt and pepper.
  • 4
    Place tomato, capsicum, ciabatta, basil, olives and capers in a bowl. Drizzle with dressing and toss to combine.

Source: taste.com.au


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