Panzanella bread salad

Name: Panzanella
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

Made with 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

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

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