Tomato Panzanella
Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
Serves [5]
Ingredients
100 grams stale bread
300 grams ripe mixed tomatoes, roughly chopped
freshly ground black pepper
2 tablespoons capers
1 small red onion, peeled and very finely sliced
140 grams jarred red peppers, drained and roughly chopped
red wine vinegar
extra virgin olive oil
a bunch of fresh basil
Method
Tear the stale bread into rough 3 centimetre pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
Place the tomatoes in a bowl.
Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers and bread.
Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil.
Taste and add a little salt and pepper, and more vinegar or oil, if needed.
Tear in the basil leaves, stir together and serve. Enjoy.
Recipe provided by Mark Breen of Seasonal Kitchen.
