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

  1. Do not buy croutons it’s not the same at all
  2. 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
  3. 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

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