Using simple fresh ingredients, Peter’s Panzanella Salad is tasty, wholesome and quick, making it the perfect food on the go.
1/2 French stick, diced
75ml olive oil
1/2 tablespoon sea salt
2 vine-ripened tomatoes
1 garlic clove, finely chopped
50ml red wine vinegar
125ml extra virgin olive oil
1/2 cup of fresh basil
1/2 cup of fresh flat-leaf parsley
1/2 red and yellow capsicum, roasted, peeled and sliced
1/2 tablespoon capers
Sea salt and freshly ground black pepper
Shaved parmesan cheese
Preheat the oven to 180°C
Toss the bread in the olive oil and sea salt and bake for about 15 minutes or until crispy on the outside but soft on the inside.
Remove the seeds from the tomatoes and coarsely chop. Place in a large salad bowl and add the garlic.
Place the bread in with the tomato and garlic, drizzle with the vinegar and oil, then toss well.
Add herbs, capsicums and capers, toss well and leave for 30 minutes to allow the bread to absorb the flavours. Season with salt and pepper to taste. Serve with freshly shaved parmesan cheese.