Tuscan Salad 'Panzanella'
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Tuscan Salad 'Panzanella'
Ingredients
- Tomatoes - 7.1 oz
- Orange Bell Peppers - 4.2 oz
- Basil - 0.2 oz
- Capers - 10 pieces
- Olives stuffed with lemon - 1.8 oz
- Anchovies - 0.5 oz
- Mild Chili Spice - 1 piece
- Champagne Vinegar - 1 fl oz
- Olive Oil - 1 fl oz
- Ciabatta - 1 piece
Step by Step guide
Step 1
Bake the ciabatta in a preheated oven at 392°F for 6 minutes, cut 1 slice of chili pepper, and finely chop it.
Step 2
Grill the bell pepper on all sides in a grill pan over medium heat for 3 minutes, place it in a plastic bag; after 5 minutes, peel off the skin, remove the seeds, and cut into long strips about 1.5 cm thick.
Step 3
Grate the tomatoes so that the skin remains in your hand (it won't be needed); add 2 tablespoons of olive oil, vinegar, chili pepper, and salt.
Step 4
Crush the olives, remove the pits, cut into large pieces, finely chop the anchovies, and tear the basil leaves by hand (keep the tops for garnish).
Step 5
On a plate, layer the bread and drizzle it with the tomato sauce, sprinkle with basil.
Step 6
Top the bread with olives and capers, and arrange the anchovies.
Step 7
Finally, add the bell pepper on top, garnish with basil tops, and serve.
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