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Panzanella Salad

Recipe by Tobie Puttock

Plump red tomatoes are the hero in this deliciously summery salad

  • 1 small loaf of stale ciabatta, crusts removed, and white part roughly torn into bite sized pieces
  • 5 ripe tomatoes, halved
  • 1 red capsicum, grilled, skin removed, flesh roughly torn
  • tablespoon of salted capers, rinsed
  • 8-12 best quality anchovies
  • 1 clove of garlic, peeled and finely chopped
  • best quality extra virgin olive oil
  • red wine vinegar
  • freshly cracked pepper and sea salt
  • 10-12 leaves of fresh basil
  1. Squeeze the halved tomatoes over a bowl lined with a sieve reserving the tomato juice and then discard the seeds. Season the tomato juice with a pinch of sea salt and cracked pepper, a splash of red wine vinegar, and a good drizzle of extra virgin olive oil. Have a taste and adjust seasoning as necessary.
  2. Add the torn bread to the bowl with the seasoned liquid and use your hands to squeeze the moisture into the stale bread.
  3. Tear the halved tomatoes and add to the bread with the capsicum, capers, anchovies and the basil and carefully toss the ingredients together (I use my hands).
  4. Serve right away.

Serves 4

Watch Tobie Puttock making the recipe over here.

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