BBQ Panzanella Salad

Name: BBQ Panzanella Salad
Cuisine: African
Ingredients: tomato juice from the tomatoes; salt and freshly ground black pepper; 2 cloves garlic, crushed; chopped Italian parsley and fresh basil leaves for garnish; 15 ml red wine vinegar; 60 g capers, drained and rinsed; 1 red onion, sliced; 150 g pitted black olives; 2 loaves of stale ciabatta or focaccia, thickly sliced; 1 kg tomatoes; 3 red or yellow peppers; oil for brushing

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Italian bread salad known as Panzanella. A day-old ciabatta or focaccia bread is perfect for this recipe.

Ingredients

3 red or yellow peppers
oil for brushing
2 loaves of stale ciabatta or focaccia, thickly sliced

Europe
Africa
Italy
South Africa
Vegan
Mediterranean

Method

Brush the peppers with oil and braai on direct, medium heat for 12 to 15 minutes, turning 2 to 3 times until blackened. Remove from the braai. Put in a plastic bag for 15 minutes to steam the skins. Peel the skins and slice the peppers into strips.

Braai the bread over direct, medium heat for 2 to 3 minutes, turning once until toasted and marked with the braai grid. Halve the tomatoes a