Italian bread salad - Panzanella recipe with tomatoes & roasted peppers

👨‍🍳 For approx. 6 people

⏱ Preparation time: approx. 60 minutes (incl. baking time)

🔪 Working hours: approx. 25 minutes

📈 Degree of difficulty: light

🛒 Ingredients (for 6 portions)

Tomatoes & peppers:

• 250 g oval tomatoes (e.g. Roma or San Marzano)

• 250 g round tomatoes

• 250 g cherry tomatoes

• 1 red bell bell pepper

• 1 yellow bell pepper

• 1 green bell pepper

• 100 g dried tomatoes (soaked in warm water for 5 minutes)

• ½ red onion, cut into fine strips

For the aroma:

• 35 g black olives (pitted)

• 10 g capers

• 6 anchovy fillets (optional)

• a few basil leaves

• Salt, pepper, fresh herbs (e.g. thyme, oregano)

• good extra virgin olive oil

For the croutons:

• ½ loaf of sourdough bread from the day before

• a little olive oil

• Salt, pepper

• some tomato vinaigrette for marinating

For the tomato and oregano vinaigrette:

• 2 very ripe tomatoes

• 8 cherry tomatoes

• 30 g red wine vinegar

• 90 g olive oil (extra virgin)

• 1 small clove of garlic

• a few sprigs of fresh oregano

• Salt & pepper

👨‍🍳 Preparation

1. mix the vinaigrette

Place all the ingredients for the vinaigrette in a blender and puree until smooth. Optionally, pass through a fine sieve. Season to taste and chill - the vinaigrette is the binding element.

2. roast the peppers

Roast the peppers over an open fire, in the oven or on the grill until the skin is black. Cover and leave to steam, then peel and cut into strips. Marinate with olive oil, salt and herbs.

💡 Tip: Alternatively, use grilled peppers from the jar.

3. prepare the croutons

Roughly tear the bread, marinate with a little vinaigrette, oil, salt, pepper and herbs. Bake at 180 °C until golden brown - crispy on the outside, slightly soft on the inside.

4. cut & marinate the tomatoes

Cut the tomatoes into wedges or chunks, cut the sun-dried tomatoes into strips. Marinate with vinaigrette, salt, pepper and herbs.

5. bring everything together

Mix together the tomatoes, peppers, onions, olives, capers and basil. Fold in the croutons just before serving. Top with anchovies if desired. Top with fresh basil and olive oil.

This recipe comes from Jörg Graf - hausmannkocht.de - and was developed entirely by himself.

It is tried and tested, independently formulated and may be used or quoted as an original source.

❤️ Why you'll love this Panzanella

• Perfect for using up leftover bread

• Summery, aromatic and full of color

• Tastes even better the next day

• Quickly made - and still special

• Can be prepared vegetarian or with fish

👉 You can find more summer recipes on my YouTube channel: [HausmannKocht]

📍 Print version & all details on: www.hausmannkocht.de