• Partnered with
  • Quick
  • Serves 4
  • 30 mins prep

Panzanella salad

Panzanella Salad

Panzanella salad, capsicum recipe, brought to you by Madison


Panzanella salad

  • 1/2 loaf, day-old ciabattaa bread
  • 2 red capsicums
  • 6 ripe tomatoes, cut into chunks
  • 1/4 cup salted baby capers, rinsed
  • 1/4 cup basil leaves, torn if large
  • 1/2 cup (40g) parmesan shavings
  • 8 slices prosciutto, to serve
  • 1 clove garlic, finely chopped
  • 3 tsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • kalamata olives, to serve


Panzanella salad

  1. Cut bread into 2.5cm-thick slices then tear each slice into bite-sized pieces.
  2. Place the capsicum under a hot grill or directly over a naked flame to blacken the skin all over. Transfer to a bowl and cover with plastic wrap. Leave for 10 minutes to sweat.
  3. Remove and peel away capsicum skin and seeds under cold running water. Pat the capsicum flesh dry and dice into large pieces.
  4. In a large bowl, place the torn bread, capsicum, tomatoes, capers, basil leaves and parmesan shavings.
  5. To make dressing: combine garlic, vinegar and olive oil in a small jug. Season to taste with sea salt and pepper. Pour dressing over bread and vegetable bowl; toss well. Leave to sit for 10 minutes.
  6. To serve, place the panzanella on to a large serving platter with the prosciutto and olives.

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