Panzanella
by Charlie McCarthy, Sr.
Ingredients
- 200 g ciabatta
- 4 tomatoes
- salt
- pepper
- 1 1/2 tbsp capers
- 1 red onion
- 1 1/4 cups roasted peppers
- bread
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- salt
- pepper
- vinegar
- oil
- 1 bunches basil leaves
Instructions
Step 1
Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little.
Step 2
Put the roughly chopped tomatoes into a bowl, season with salt and pepper and mix together. Add the soaked/drained capers, finely sliced red onion, roasted peppers, bread. Mix again with your hands to really get the flavours going.
Step 3
Place half the mixture above into a blender. Stir in red wine vinegar and about olive oil. Liquify it. Have a taste and add salt, pepper, vinegar, or oil to taste (if you think it needs).
Step 4
Tear the basil leaves over the salad, give it another good stir, and it's ready to serve. Lovely on a hot summer's day with barbecued meats or roast chicken.