Panzanella

Another recipe from my Easy Italian series on my Instagram IGTV. Perfect to serve at a BBQ alongside some delicious lamb burgers.

 

Serves 5

115 g cubed stale or toasted Italian or French bread
340g tomatoes, diced
2 cloves garlic, minced
1 shallot, minced
½ red onion, finely chopped
45 g celery, sliced thinly on the bias
115g seeded cucumber, diced
1 small red pepper, diced
1 small yellow pepper, diced
5 anchovy fillets, sliced (optional – or to taste)
1 tbsp capers, chopped
1 tbsp coarsely chopped basil
1 tbsp minced fresh herbs, such as chives, parsley, tarragon (optional)
150 ml red wine vinaigrette, or as needed

Combine the bread, tomatoes, garlic, celery, cucumber, peppers, shallot, red onion, anchovies, capers, herbs and basil. Add the vinaigrette and toss to coat.

Serve immediately.

Red Wine Vinaigrette

Makes 500 ml

100 ml red wine vinegar
1 tsp Dijon mustard (optional)
350 ml mild olive oil
1 tsp salt
1/4 tsp black pepper
1 tsp sugar (optional)

Combine the vinegar, mustard, and shallots and let rest for 20 to 30 minutes. Whisk in the oil gradually.
Adjust the seasoning with salt and pepper, and add sugar, if using. Add the herbs, if desired.

 

Fine foodCatherine FilvioGood living

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