Panzanella

I love this recipe with all its freshness. The secret for a perfect result is the quality of the ingredients you will use: you don’t need many so make sure they are excellent. This is perfect for a spring pic-nic or it can also be an idea for your Easter vegetarian meal.

What you need:

  • ciabatta bread (250g)
  • 6 skimmed tomatoes (500g)
  • 1 medium red onion
  • 25 g of capers
  • extra virgin olive oil (as needed)
  • basil Leaves (as desired)

Optional:

  • anchovies fillets
  • 1 cucumber

How to make it:
Cut the bread in small pieces and place them in a lined baking tray. Grill the bred until lightly browned and cut into chunks (to make it quicker you can use sliced bread and use a toaster; the flavour won’t be the same but it will work well)Cut into chunks). Drizzle with olive oil.
Chop the tomatoes, slice the onion (and if you want the cucumber!), then place them in a serving bowl.
Add the bread to the veggies and mix well with some extra virgin olive oil. At this stage you can add the basil, the capers and the anchovies, if you decide to use them.

Panzanella

TIP: you can prepare a small dressing with a garlic clove, extra virgin olive oil and balsamic vinegar. For more taste you can prepare a small cup with the olive oil and let the garlic clove infuse all night.

Leave a Reply

Your email address will not be published. Required fields are marked *