Jamie Oliver’s Panzanella

Marty loves this salad (and bread).  Apparently, this is what Italians do with stale bread.  If you feel your bread is too fresh, I’ve taken to grilling the bread with a bit of oil before breaking it up – it’s a nice variation to a traditional Panzanella.

INGREDIENTS

  • 1 stale loaf of bread torn into pieces
  • 2 red bell peppers
  • 2 yellow bell peppers
  • Ripe tomatoes
  • 12 anchovy fillets
  • Capers
  • 1 red onion (finely sliced)
  • Celery (finely sliced)
  • Basil
  • 3 tbsp red wine vinegar
  • 10 tbsp Olive oil
  • Garlic
  • Salt and pepper

‍

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Roast and peel red peppers (blacken and cool in covered bowl or Ziploc.
  2. Chop the tomatoes and put them in a colander with a bowl under it and season with salt.  Let the juice drip into the bowl and squeeze them a bit to get all the juice out.  At least 20 minutes.
  3. Put the anchovies and capers in the bowl under the colander.
  4. To make dressing take the anchovies out and set aside.  Add the red wine vinegar, oil and garlic to taste.
  5. Mix everything else together.
  6. Add dressing.
  7. Top with chopped anchovies.
  8. Let stand 15 minutes before serving.

TIPS & HINTS