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Leftover Summer Panzanella
Leftover Summer Panzanella
By Morrisons
Published on 25 February 2025
More summer snacking. Enjoy a taste of Italy in your garden this summer with our Leftover Summer Panzanella.Time and servings
45 minsTotal time
4Servings
Ingredients
- 300g stale sourdough or ciabatta, torn into large chunks
- 100ml olive oil
- 700g tomatoes, roughly chopped
- 1 tsp salt
- Black pepper
- 50g capers, drained
- 1 jar grilled mixed peppers, drained and roughly chopped
- 1 red onion, thinly sliced
- 1 bunch fresh basil, leaves torn
Method
Step 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6).Step 2
Place the bread chunks on a lined baking tray. Drizzle with 2 tbsp of olive oil and toss to coat. Bake for 10 minutes, or until golden brown and crisp.Step 3
Meanwhile, add the tomatoes to a large bowl and season with salt and black pepper. Set aside for 15 minutes to allow the tomatoes to release their juices.Step 4
After 15 minutes, add the remaining olive oil, capers, grilled peppers, red onion, and half of the basil to the tomatoes. Season with a pinch of salt and pepper, and toss together until all the ingredients are well combined.Step 5
Just before serving, add the toasted bread chunks to the salad and toss gently.Step 6
Top with the remaining basil leaves and serve immediately.