• TO DRINK: Obikwa’s great-value fruity rose is a lovely lunchtime wine 

    Panzanella salad

    Serves: 4
    Cooking Time: 1 hour 20 mins

    Ingredients

    • 2 garlic cloves, chopped
    • 160ml olive oil
    • 80ml red wine vinegar
    • 15ml (1 tbsp) caperberries, drained
    • 4 anchovy fillets, optional
    • 150g vine-ripened Rosa tomatoes, halved
    • ½ a cucumber, sliced
    • 1 small red onion, thinly sliced
    • 1 small red pepper, chopped
    • 1 small yellow pepper, diced
    • 12 Kalamata olives
    • 45ml (3 tbsp) fresh basil leaves, torn
    • sea salt and freshly ground black pepper, to taste
    • ½ ciabatta bread (slightly stale works best), torn into chunky pieces
    • 15ml (1 tbsp) pesto

    Instructions

    1

    Whisk the garlic, 125ml (½ cup) of the oil and the vinegar to make a dressing. Set aside.

    2

    In a bowl, combine the caperberries, anchovies, tomatoes, cucumber, red onion, peppers, olives and basil. Season.

    3

    Pour the dressing over the ingredients and toss gently to coat. Allow to stand for 30 minutes to 1 hour for the flavours to develop. Preheat the oven to 200°C.

    4

    Spread the bread pieces on a large baking tray in a single layer. Dry in the oven for about 10 minutes. Pour the pesto and remaining oil over and bake until golden brown and crunchy, about 10 minutes.

    5

    Serve the salad topped with the bread.

     

     

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