Panzanella salad with olive oil and red wine vinegar dressing

Panzanella salad with olive oil and red wine vinegar dressing | ‹ Previous Recipe| Next Recipe ›

Panzanella salad with olive oil and red wine vinegar dressing

Method

  1. Preheat the oven to 180° C. Cut the bread into cubes and drizzle with olive oil.
  2. Season with salt and black pepper and roast until golden and crisp.
  3. Roast the tomatoes and red onions with olive oil, salt and black pepper until slightly soft.
  4. Roast the peppers until the skins become black. When done, put into a glass bowl and cover it with cling wrap. Allow to cool. Once cooled, peel the skins off and cut into strips.
  5. For the dressing, mix the red wine vinegar and olive oil together and season with salt and black pepper.
  6. To assemble, mix the salad leaves and the basil together and place onto a platter. Assemble the tomatoes, capers, anchovies, peppers, red onions and the bread on top and drizzle liberally with the dressing.

Ingredients

  • 4 slices Sasko Crushed Wheat & Bran
  • 20ml olive oil
  • 10 small ripe tomatoes
  • 2 tsp capers
  • ½ packet Kalamata olives
  • ½ jar anchovies, in oil
  • 2 small red onions, sliced
  • 1 red pepper
  • 1 yellow pepper
  • ½ packet mixed baby leaves
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • small bunch of fresh basil
  • salt and freshly ground black pepper to taste