Panzanella-Style Salad

Serves 4


For the Salad

  • 200g stale ciabatta
  • 600g ripe tomatoes, roughly chopped
  • 25g capers, rinsed and drained
  • 1 small red onion, peeled and finely sliced
  • 1 large red pepper, skinned and sliced
  • 1 large yellow pepper, skinned and sliced
  • Salt and pepper

For the dressing

  • 180ml olive oil
  • 50ml white wine vinegar
  • 1 tbsp runny honey (or vegan alternative)
  • 1 clove garlic, crushed
  • 2 tsp Basil Extract
  • Salt and pepper

To decorate

  • Basil leaves


  1. Roughly tear the stale ciabatta into 3cm pieces and lay the bread on a tray for 30-40 minutes to dry it out.
  2. Place the chopped tomatoes, capers, onion and peppers in a bowl and season.
  3. To make the dressing whisk together the oil, vinegar, honey, garlic and basil extract in a jug. Season to taste.
  4. In a large salad bowl, toss the tomato mixture with the bread chunks and pour over the dressing. Garnish with basil leaves and serve ─ it is delicious served with cooked meats.

Tip: To skin peppers, slice them into quarters, removing the seeds and white ribs from inside. Place the quarters onto a grill, skin side up, and grill until the skin blisters and blackens. Transfer to a plastic bag and set aside for 10-15 minutes to cool, then peel off the skin and discard.