It’s another one of those 30 degrees super hot days, in heat like this you only want fresh cold things. On our recent holiday to Italy my mum made a gorgeous Panzonella salad and I forgot how much I enjoyed it. As soon as we got home I was all over the idea of making it. So nice with all the different textures – I don’t claim that this is an original version it’s just what I do! Takes little time and tastes amazing – summer on a plate
Top tips
- Do not buy croutons it’s not the same at all
- Grab a big ziploc bag and put your bread chunks in when you are coating them. Yes you can wash the bag and use it again
- Do not scrimp on the basil!!
200 g ciabatta loaf pulled into lots of pieces
600 g ripe mixed tomatoes, roughly chopped
3 tablespoon grated Parmesan for the bread
sea salt
freshly ground black pepper
1 large handful small capers , drained
1 small red onion , peeled and very finely sliced
1 large yellow pepper chopped into pieces
A can of anchovy fillers very finely chopped
1 ball of mozzarella
1 massive bunch of basil torn into pieces
red wine vinegar extra virgin olive oil
After you have pulled your bread apart place it a ziploc bag with about 3 tablespoons of olive oil and 3 tablespoons of grated Parmesan, salt and pepper. Schmush around with your hands until it’s all covered
Preheat a frying pan add the bread making sure it’s not on too hot and doesn’t burn. Prob takes between 5 – 8 mins
Put them aside once cooked golden
Chop all ingredients and place in to a bowl
Tear the mozzarella into pieces and add the bread chunks
Pour in 2 tablespoons of vinegar and about 3 x as much olive oil. Keep trying it add the salt and keep going until it meets your taste
Serve on a platter – it keeps in the fridge overnight for lunch the next day
