Panzanella
A colourful Tuscan summer salad to enjoy al fresco. Layer the salad in a kilner jar to take on a picnic!
Ingredients
1 stale ciabatta loaf
750g ripe tomatoes
½ cucumber cut into large cubes
2 cloves of crushed garlic with a little salt
75ml good olive oil
2 tablespoons red wine vinegar
2 red peppers
2 yellow pepper
1 red chilli
1 red onion thinly sliced
100g black olives without stones
bunch of basil, coarsely chopped
black pepper
Method
Cut the bread into thick pieces and place in a large bowl. Remove the skin and seeds of the tomatoes and place in a sieve over another bowl. Cut the tomatoes into 8 pieces. Season the juice of the tomatoes with garlic, black pepper, olive oil and vinegar. Pour this over the bread and stir until the bread has absorbed all the juice.
Roast the pepper and chilli in a hot oven or on the barbecue until the skins are almost black. Peel and seed the peppers and cut into 8 pieces. Remove the seeds and finely chop the chillies. In a large dish, place the bread, tomatoes, cucumber, onion, basil and peppers in layers, finishing with the peppers, whole olives and basil. Leave for an hour before serving with more olive oil.