PANZANELLA
Ingredients
About half a loaf of Ciabatta or similar bread
Olive oil to toss with bread
2 cloves garlic, crushed
4 anchovy fillets
1 Tablespoon capers
1/2 teaspoon salt
Ground pepper
5 Tablespoons good quality olive oil
1 Tablespoon red wine vinegar
Sweet yellow, red or orange pepper, seeded and diced
Seeded and cubed English cucumber
2 vine or meaty tomatoes
1 small red onion, peeled, halved and sliced
Method
Preheat oven to 200 degrees
Tear the bread into bite sized pieces, toss with olive oil. Place on a baking sheet and bake in oven until lightly browned. Remove and set aside.
Mash the garlic, anchovies and capers to a pulp in a mortar and pestle, or blend in a blender. Put in a large work bowl.
Add the salt and pepper, olive oil, and vinegar and blend thoroughly. Add the bread, pepper, cucumber, tomato and onion and toss gently to coat in the dressing. Taste for seasoning.
Allow to stand for about 30 minutes then place in a serving bowl.
Serves about 4 as a salad.