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Panzanella Salad (Panzanella)
From the book
Valvona & Crolla: A Year at an Italian Table
Learn from experts of traditional Italian cuisine
200 authentic and simple recipes
Flavourful dishes using seasonal ingredients
Buy From
Introduction from Mary Contini
This salad is perfect for picnics as it tastes better if set aside for a couple of hours before serving. In fact, Philip says all salads should be prepared before the meal to give them a chance to mescolare – mix, shuffle or blend.
Ingredients
Method
Pre-heat the oven to 200°C/400°F/Gas mark 6.
Deseed both lots of peperoni and chop them into cubes or, even better, place them on a hot griddle until blackened and softened before peeling and slicing. Allow to cool.
Mix the garlic with the oil, vinegar and capers. Set aside.
Deseed the tomatoes and place on a baking sheet. Cook in the oven for 10 minutes. Meanwhile, toast the cubed bread.
Mix together all the chopped vegetables, the tomatoes and the toasted bread. Pour in the oil mixture, add the olives and toss well. Check the seasoning.
Cover and place in the fridge for at least 2 hours. Dress with the basil leaves just before serving.
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