Panzanella
Serves 2
Spotify Playlist - I’d rather be in the Med
Tipple of Choice - Call me basic, but an icy Rose Sprtizer all the way.
I LOVE this lunch. It instantly transports you to the Med and you can almost feel the sun on your face. Traditionally this is a bread and tomato salad but the beauty of it is that you can get creative with things lingering in the back of your cupboards and fridge. It's the perfect way to use bread that has seen better days. I top mine with Burrata because Burrata is life but you can easily use mozzarella or any other soft cheese.
What you need :
Half a loaf of ciabatta (or any other crusty bread that is turning to the stale side)
A swig garlic oil
A handful of Kalamata olives
1 tbsp of capers
A large handful of tomatoes - a real mix here is key, vine / cherry / sundried - whatever you can find
A bunch of basil
1 red pepper - either fresh or jarred
½ red onion
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
Salt & pepper
1 x ball of mozzarella or burrata
How you do it :
Preheat the oven to 90
Tear the bread into bite size pieces and toss on a baking tray with the garlic oil. Place in the oven to warm for 10 minutes.
Finely chop the onion then add to the bowl with the capers & olives.
Chop your tomatoes and red pepper roughly - rustic is the idea here. Throw them into the bowl along with the onions, capers and olives.
In a jug muddle your oil and vinegar, lightly season and taste. Don’t use too much salt at this point as there are a lot of salty ingredients on the plate.
Throw the warmed bread into the bowl and pour over the dressing.
Toss thoroughly to make sure everything is covered.
Tear in your fresh basil.
Transfer to a plate and top with the cheese and a good grinding of fresh black pepper.
Find a spot of sun and pretend if only for a second, you are in Italy, living your best life.