Panzanella Bread Salad with Peeled Tomatoes
Made with Whole peeled tomatoes
Mutti® 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
-
14
oz
Mutti® Peeled Tomatoes (Pelati)
-
1
piece
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
fresh basil leaves
-
16
green olives
-
capers
(to taste)
-
pepper
-
0.5
cup
extra virgin olive oil
-
0.5
cup
red wine vinegar
We recommend cooling down the panzanella bread salad for one hour before serving
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We recommend cooling down the panzanella bread salad for one hour before serving
Panzanella Bread Salad with Peeled Tomatoes: 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 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 Mutti® Peeled Tomatoes (Pelati) 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
