Roasted red pepper panzanella

30 minutes


Roasted red pepper panzanella

  • 1/2 red onion
  • crusty bread, stale, 4 large handfuls
  • 2 tbsp of capers, nonpareil
  • 1/2 cucumber
  • fresh basil, 2 large handfuls
  • 3 roasted red peppers, from a jar
  • 1 tbsp of red wine vinegar
  • 1 tbsp of extra virgin olive oil
  • sea salt
  • black pepper


Peel and thinly slice the red onion. Set the slices aside in a small dish of cold water
Tear the chunks of stale bread into small, manageable, bite-sized pieces and place them in a large mixing bowl. Add the capers
Peel and deseed the cucumber and cut it into thick slices. Tear the basil and add it to the bowl along with the cucumber pieces. Thinly slice the peppers and add them to the mixture, too
Drain the onions and pat the slices dry on a piece of kitchen towel. Add them to the bowl, followed by the red wine vinegar, extra virgin olive oil and the preserving liquid from the jar of peppers
Season well with freshly ground salt and pepper and toss until everything is combined. Leave so the bread soaks up the juices for 10–20 minutes before serving