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