Panzanella bread salad

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.

cooking sketch 25 min (COOK TIME: 25 min)

cooking sketch Easy


  • 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

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Panzanella bread salad: Method

  1. 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
  2. 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
  3. Put the roasted peppers in a bowl and cover with cling wrap, wait for 10 min and then gently pull the pepper skins away
  4. Cut the peppers into smaller pieces
  5. Take the sourdough bread and tear into chunky bits
  6. Cut the tomatoes into smaller pieces as well
  7. Mix the olive oil and red wine vinegar for the dressing, and season it with salt and minced garlic
  8. Put the chunks of bread in a large bowl and pour the dressing over
  9. Put the other ingredients in the bowl and gently toss
  10. Set in a cool place for at least 1 hour before serving panzanella bread salad

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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