Recipes>Red pepper Recipes
Panzanella Salad (Panzanella)
by Mary Contini from Valvona & Crolla: A Year at an Italian Table
Easy
Perfect for picnics, this panzanella salad is an Italian classic. The vibrant salad recipe makes use of leftover stale bread, chopped vegetables and olive oil.
Discover more delicious Salad recipes
Vibrant and filling salads for all seasons
From the book
Valvona & Crolla: A Year at an Italian Table
Mary & Philip Contini
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
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.
Tags
Ingredients
| 2 | peperoni rossi (red peppers) |
|---|---|
| 2 | peperoni gialli (yellow peppers) |
| 1 | garlic clove, crushed |
| 5-6 tbsp | extra virgin olive oil |
| 2-3 tbsp | red wine vinegar |
| 1 tsp | salted capers, soaked for 30 minutes and rinsed |
| 100g | cherry or Pachino tomatoes |
| 200g | stale sourdough bread, cut into cubes |
| ½ | red onion, very thinly sliced and rinsed well in cold water |
| A handful | of pitted black olives |
| Sea salt and freshly ground black pepper | |
| A handful | of fresh basil leaves, to serve |
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Salad Recipes
View all
Alison Roman’s Lemony White Beans and Escarole with Anchovy and Parmesan
by Alison Roman from Nothing Fancy
Jamie Oliver’s Chopped Rainbow Salad
by Jamie Oliver from Eat Yourself Healthy
More Dinner Party Recipes
View all
Mary Berry’s Baked Salmon with Parmesan Crust
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Skate Wing with Caper Sauce and Samphire
by Mary Berry from Mary 90: My Very Best Recipes
More Vegetarian Recipes
View all
Jamie Oliver’s Matcha and Kefir Smoothie
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
