A Tuscan tomato and bread salad, panzanella is a great way of using up the tomato harvest from your vegetable plot, as well as leftover bread. Fresh, vibrant and healthy, this vegetarian recipe features as array of delicious colours and flavours. It will also help you to reduce food waste in your kitchen by helping ensure nothing goes to waste.
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- Special thanks to the National Trust for sharing this panzanella recipe idea with us.
How to make panzanella
Prep: 20 minutes
Cooking: 60 minutes
- 20ml vegetable oil
- 200g day-old dry bread, cubed
- 1 cucumber
- 300g tomatoes, cubed
- 100g red onion, thinly sliced
- 30g basil, roughly chopped
- 50g capers, drained and chopped
- 1 yellow pepper, roasted and cubed
- 1 red pepper, roasted and cubed
For the dressing:
- 50ml cold-pressed rapeseed oil
- 15ml white wine vinegar
- 1 clove garlic, minced
- 1 tsp wholegrain mustard
1. Place the vegetable oil in a lined tray and add the cubed bread, sprinkle over a good pinch of salt and pepper and toss together, place in the oven at 190C and bake until golden and crispy, turning occasionally.
2. Cut the cucumbers in half lengthways and scoop out the seeds, cut into thin slices.
3. Place the tomatoes, red onion, cucumber, basil and capers in a large bowl and mix together.
4. Roast the peppers in the oven and when blackened remove and put in a bowl, cover with a plate and leave to steam for 15 minutes, remove the skin from the peppers and cut into small cubes.
5. Add the peppers to the bowl and mix well.
6. Place all the dressing ingredients in a bowl and whisk until emulsified, pour over the panzanella salad. Mix well and season with salt and pepper.
7. Add the croutons and leave to stand for 30 minutes before serving.