I know this is not in season at the moment and more of a summer dish but always worth doing so simplicity. This is a very rustic dish and originally from Florentine, known as panzanella or Panmolle . You can't go wrong with it, just make sure you buy some very good quality tomatoes.
Serves 4-6
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl
- Ingredients
- 600g of good mixed tomatoes chopped
- Mixed tomatoes
- 1 ciabatta torn into rough chunks
- Salt and pepper for flavour
- 3 tbsp of small drained capers
- 1 Red onion peeled and sliced finely
- 1 small jar of roasted peppers in olive oil drained and chopped
- 4 tbsp of good extra virgin olive oil
- A bunch of fresh basil leaves roughly ripped
- Juice of half a lemon
Method
- Toast the ciabatta chunks under the grill until just browned and turn over and brown the other side
- Ciabatta torn and grilled
- In the mixing bowl add Tomatoes, capers, onion, peppers, olive oil, lemon juice and salt and pepper then mix well
- Tomatoes, peppers and onions
- Add the toasted ciabatta chunks and basil
- Tomatoes, peppers, onions, bread
- Toss through the salad a few times and sever immediately
- Tomato and ciabatta salad
