Panzanella bread salad
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
25 min (COOK TIME: 25 min)
Easy
Ingredients
-
1
can
Mutti peeled tomatoes
-
1
piece
of sourdough bread
-
2
red bell peppers
-
2
yellow bell peppers
-
2
cloves
garlic peeled and minced
-
4
boiled eggs, peeled
-
8
anchovy fillets
-
1
handful
of fresh basil leaves
-
"16 green olives Capers (to taste)"
-
pepper
-
100
ml
olive oil
-
100
ml
red wine vinegar
We recommend cooling down the panzanella bread salad for one hour before serving
Share the ingredient list
We recommend cooling down the panzanella bread salad for one hour before serving
Panzanella bread salad: Method
- Cut the bell peppers in half and remove the pepper core, including as much white membrane along the sides and as many seeds as possible
- Lay the peppers skin-side-up in a large roasting tray and roast in the oven at 400°F (200°C) until blackened all over, about 10 minutes
- Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
- Cut the peppers into smaller pieces
- Take the sourdough bread and tear into chunky bits
- Cut the tomatoes into smaller pieces as well
- Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
- Put the chunks of bread in a large bowl and pour the dressing over
- Put the other ingredients in the bowl and gently toss
- Set in a cool place for at least 1 hour before serving panzanella bread salad
