Panzanella
Ingredients
- 1 ciabatta loaf, cut into 1cm (½in) slices
- 1 red pepper
- 8 medium vine tomatoes
- 1 small cucumber, cut into chunks
- 1 small red onion, thinly sliced
- 2tsp capers
- 2tsp Tesco Ingredients sliced black olives
- small handful basil leaves
- 1tsp Tesco Ingredients chopped garlic in brine
- 2tbsp Tesco Ingredients red wine vinegar
- 5tbsp Tesco Ingredients Ligurian extra virgin olive oil
- freshly ground black pepper
Each serving contains 325 calories, 10.5g sugar, 19g fat, 2.5g saturates and 1.2g salt.
Method
Preheat the grill to high. Toast the bread very lightly on both sides. Cool, break into pieces.
Grill the pepper for 7-8 minutes, turning until blackened and blistered. Leave to cool, peel off the skin, remove the stalk and seeds and cut the flesh into chunky strips. Quarter the tomatoes and scoop out seeds into a sieve placed over a bowl. Rub them with a spoon to push the juice into the bowl.
In a large salad bowl, mix together the bread, red pepper, tomatoes, cucumber, onion, capers, olives and most of the basil leaves.
To make the dressing, whisk together the garlic, vinegar, olive oil and the tomato juice from seeds. Season with black pepper. Pour it over the salad and toss together. Scatter the remaining basil leaves on top.
Leave to stand for 5 minutes before serving.
http://bit.ly/KAklTk