Panzanella salad

This vibrant salad with homemade dressing is the perfect side dish for weeknight dinners.

Recipe «Panzanella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 yellow capsicums, quartered, deseeded, 6 ripe egg tomatoes, 5 x 1cm-thick slices ciabatta, torn into 2-3cm pieces, 1 cup fresh basil leaves, 40g pitted kalamata olives , 1 tbsp drained capers, rinsed, 2 tbsp olive oil, 2 tbsp red wine vinegar , 1 small garlic clove, crushed, Salt & freshly ground black pepper.

Ingredients:

• 2 yellow capsicums, quartered, deseeded 
• 6 ripe egg tomatoes 
• 5 x 1cm-thick slices ciabatta, torn into 2-3cm pieces 
• 1 cup fresh basil leaves 
• 40g pitted kalamata olives 
• 1 tbsp drained capers, rinsed 
• 2 tbsp olive oil 
• 2 tbsp red wine vinegar 
• 1 small garlic clove, crushed 
• Salt & freshly ground black pepper 

Instructions

1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Grill for 7-10 minutes or until charred and blistered. Transfer to a bowl, cover with foil and set aside for 10 minutes (this will help lift the skin). Peel and cut into 2cm-thick slices.
2. Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Use a slotted spoon to remove tomatoes from water. Peel tomatoes and cut into quarters. Remove the seeds and thinly slice lengthways.
3. To make the dressing, whisk together the oil, vinegar and garlic in a small bowl. Taste and season with salt and pepper.
4. Place tomato, capsicum, ciabatta, basil, olives and capers in a bowl. Drizzle with dressing and toss to combine.