If you're making this panzanella salad recipe for a picnic combine everything except the bread into sealable glass jars, leaving some space for the bread.
- Yields: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 15 mins
1 small (170g) country loaf or ciabatta bread
1 Tbsp (15ml) crushed garlic
olive oil for drizzling
salt and pepper
2 red peppers, deseeded
1 yellow pepper, deseeded
2 small punnets (500g) cocktail tomatoes, halved
½ cucumber, deseeded and diced
70g red onion, peeled and finely chopped
300 g bocconcini mozzarella balls, torn
¼ C (60 ml) olive oil
2 Tbsp (30 ml) red wine vinegar
40g fresh basil or rocket leaves
Preheat the oven to 200 °C.
Tear the bread into bite-size pieces and toss it together with the garlic. Drizzle over the olive oil and season it lightly with salt and pepper. Place on a baking tray and grill it in the oven for 8–10 minutes until golden and crisp. Leave it to cool.
Dice the red and yellow peppers into bite-size pieces. Fry them in a pan with a little olive oil for 5–6 minutes or until tender. Season them lightly with salt and pepper.
To make the salad, toss the bread and cooked peppers with the tomatoes, cucumber, red onion and mozzarella balls. Drizzle the red wine vinegar and olive oil over everything and toss to combine. Scatter the basil or rocket leaves over the salad and serve.
If you’re packing this for a picnic, then combine everything except the bread and layer it into sealable glass jars, leaving some space for the bread.
Pack the bread separately and add it to the salad jars just before serving.