Mar 21, 2016

Insalata Panzanella

Makes one serving


2 medium sized vine tomatoes

Half a small red onion

A few fresh basil leaves

4 green olives

Half a roasted red pepper – sliced

Half a roasted yellow pepper – sliced

Some fresh shavings of Gran Moravia cheese

1 slice ciabatta (cubed into about six 1.5cm pieces)

Pinch of black pepper

For the dressing

25ml extra virgin olive oil

20ml white wine vinegar




Season the ciabatta with a dash of olive oil, salt and pepper. Then cube the ciabatta slice into 1.5cm pieces and lightly toast by putting the cubes on a baking tray in the oven on a low setting (make sure that you don’t overcook the ciabatta – only very lightly toast it!).

Roast a red and yellow pepper, peel the skin from both and leave them to cool.

Slice half of each cooked pepper lengthways into slices approximately 7mm in width and finely slice the red onion into half-moon pieces.

Slice the tomato to roughly the same size and shape as the ciabatta cubes and chop the basil (not too finely).

Mix the roast peppers, ciabatta, tomatoes, onion and basil together in a mixing bowl and season with a pinch of black pepper, then transfer to a clean salad bowl to serve.

Finish with shavings of Gran Moravia (or parmesan) cheese and the green olives.

To make the dressing whisk the oil and vinegar together, season and serve in a jug on the side of the salad. Enjoy!


**Please note this salad is best served using tomatoes that are room temperature and not tomatoes that have just been taken from the refrigerator.