Gammon panzanella

Pan-fried gammon adds a savoury touch to a classic Italian bread salad in Mike Robinson's simple recipe
By Mike Robinson
Gammon panzanella
  • Rating:
  • Serves: 2 as main, 4 as starter
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 red peppers
  • 2 yellow peppers
  • olive oil
  • 100 g gammon, cut into lardons
  • 2 clove garlic, crushed
  • 225 g 3 day old ciabatta bread, sliced
  • 1 red onion, finely sliced
  • 3 large plum tomatoes
  • 6 tinned anchovies
  • 1 tbsp capers
  • 10 black olives, pitted and chopped
  • small bunch of basil, leaves picked and torn
  • parmesan shavings, to garnish

For the dressing:

  • juice of canned chopped tomatoes
  • olive oil
  • red wine vinegar
  • black pepper


1. Preheat the oven to 200°C/gas 6. Toss the red and yellow peppers in a little olive oil and place in a roasting tray. Roast the peppers for 20-30 minutes until the skin is beginning to blister and blacken . Remove from oven, peel and cut into strips.

2. Meanwhile, mix the gammon lardons with a little olive oil and the garlic. Heat a heavy-based frying pan until hot. Add in the gammon and fry for 2-3 minutes until cooked through.

3. Brush the ciabatta with olive oil, then cut into cubes. Heat a griddle pan until hot, add the ciabatta and cook until golden brown on all sides. Drain on kitchen paper.

4. Mix together the pepper strips, ciabatta lardons, red onion, diced tomatoes, anchovy fillets, capers, olives and basil leaves.

5. Make the dressing by mixing equal quantities of the tomato juice, red wine vinegar and olive oil. Season with salt and freshly ground pepper, and pour over the ciabatta mixture.

6. Top with the gammon lardons and garnish with Parmesan shavings to serve.

Rate This Recipe