A traditional Panzanella has no leaves, this twist adds crunchy Romaine so it goes lots further and is fresher, lighter and brighter.
SERVES: 2
PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes
INGREDIENTS:
4 slices stale ciabatta
300g ripe tomatoes, any type you have
¼ red onion, finely sliced
Salt and freshly ground pepper
200g roasted peppers from a jar, drained and chopped
1 Mini Romaine lettuce
1tbsp red wine vinegar
2tbsp olive oil
1 small bunch of basil
Method:
- Tear the bread into bite-sized chunks and leave out on a tray while you prepare the salad.
- Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
- Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
- Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
- Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.