Capsicum panzanella with roasted cherry tomato
Ran out of entertaining salad ideas? We’ve channeled the classic Italian Panzanella bread salad but with a twist. Think part saucey tray bake and part fresh salad. The star here is the sauce made from Mutti Cherry Tomatoes and the golden bread you get to mop it up with.
Made with Mutti Cherry tomatoes
Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.
Easy
Ingredients
-
1
400g can
Mutti Cherry Tomatoes
-
1
red capsicum
(deseeded & cut into chunks)
-
2
garlic cloves
(peeled & sliced)
-
1/2
bunch
basil
(leaves picked)
-
1/3
cup
extra virgin olive oil
-
1/2
loaf
sourdough
(crusts removed & torn into large chunks)
-
4
sprigs
oregano
(leaves picked)
-
2
tbsp
good quality red wine vinegar
-
1
shallot
(peeled & thinly sliced)
-
1
continental cucumber
(peeled & chopped)
-
100
g
mixed olives
-
2
tbsp
baby capers
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Capsicum panzanella with roasted cherry tomato: Method
- Preheat oven to 200°C fan forced. Place the Mutti Cherry Tomatoes, capsicum, garlic and half the basil in a small high sided baking dish. Add 1 tbsp of oil and season with salt and pepper. Roast for 20-25 minutes or lightly charred.
- Meanwhile, place the sourdough chunks on another baking tray and drizzle with 1 tbsp of oil. Season with salt and toss to combine. Add to the oven for the last 10 minutes of the roasting tomatoes, until the bread is golden brown.
- For the dressing, place the oregano leaves in a mortar and pestle with a pinch of sea salt flakes and bash until well bruised. Pour in the remaining 2 tbsps of oil and mix until combined. Stir in the vinegar until well combined. Add the shallot to the dressing and massage so the shallot starts to pickle. Set aside.
- Spoon the roasted tomato and capsicum sauce onto a platter and allow to cool. Top with the sourdough chunks, cucumber, olives and capers. Spoon over the shallot dressing and sprinkle over the remaining basil leaves.
