Panzanella

Theo Randall shares his version of this classic Italian bread salad, packed with the punchy flavours of anchovies, capers, olive oil and garlic
By Theo Randall
Panzanella
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes plus 30 mins resting time
  • Effort: easy

Ingredients

  • 1 small white onion, finely sliced
  • 4 tbsp milk
  • 2 red peppers
  • 1 loaf ciabatta, torn into 2cm pieces
  • 1 ripe plum tomato
  • 1-2 tsp red wine vinegar
  • 1 cloves garlic, crushed
  • 100 ml extra virgin olive oil, plus extra to serve
  • 4 anchovy fillets, chopped
  • 1 tbsp capers
  • 1 large handful leaves basil

Method

1. Preheat the oven to 180C/160C fan/gas 4. Place the onions in a small bowl, pour over the milk and set aside to soak for about an hour.

2. Place the red peppers on a baking tray and roast in the oven for 45 minutes or until softened. Immediately transfer to a plastic food bag and seal tightly. Leave for 5 minutes.

3. Remove the peppers from the bag and peel away the skin with your fingers. Cut the peppers in half and scrape out the seeds then tear the flesh into large pieces and set aside.

4. Arrange the torn ciabatta on a baking tray and toast in the oven for 5 minutes, or until crisp and lightly golden. Set aside to cool.

5. Make a cross in the base of each tomato and plunge into a boil of boiling water. Leave for 1 minute, or until the skin starts to pull away from the flesh then drain. When cool enough to handle, peel away the skin with your fingers.

6. Cut the tomatoes in half, remove the seeds and roughly chop the flesh, collecting any juices that pool on the chopping board.

7. Pour the tomato juices into a bowl and whisk in the red wine vinegar and garlic to make a dressing.

8. Tip the toasted ciabatta into a large bowl. Pour over the dressing and olive oil, add the tomatoes, peppers, anchovies, capers, and tear in the basil. Pour off the milk from the onions and add the soaked raw onions to the salad. Season with salt and black pepper and toss together to combine. Cover the bowl and transfer to the fridge for 30 minutes.

9. Serve drizzled with a little extra olive oil.

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