Serves: 2
Leafy Panzanella
Preparation time: 5 minutes
Cooking time: 20 minutes
You'll need:
4 slices stale ciabatta
300g ripe tomatoes, any type you have
¼ red onion, finely sliced
Salt and freshly ground pepper
200g roasted peppers from a jar, drained and chopped
1 Mini Romaine lettuce
1tbsp red wine vinegar
2tbsp olive oil
1 small bunch of basil
What to do:
Tear the bread into bite sized chunks and leave out on a tray while you prepare the salad.
Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.
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