Parlour Panzanella

Name: Parlour Panzanella
Yield: Serves 4-6
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; 40 ml vinegar (white or red or balsamic or sherry – whatever you fancy or have to hand); salt and freshly ground black pepper; 40 ml vinegar (white or red or balsamic or sherry – whatever you fancy or have to hand); 40 ml vinegar (white or red or balsamic or sherry – whatever you fancy or have to hand); 40 ml vinegar (white or red or balsamic or sherry – whatever you fancy or have to hand); 40 ml vinegar (white or red or balsamic or sherry – whatever you fancy or have to hand); a handful of flat-leaf parsley, roughly chopped; 200 ml Tomato Sauce; a handful of pitted olives; a handful of basil, roughly chopped; 1 red pepper, roasted, peeled and cut into strips; 1 stick celery, chopped; 1 bunch spring onions, sliced diagonally; 2 tbsp capers; 50 ml olive oil; 1 small red onion, finely sliced; 500 g tomatoes, diced; 2 tbsp dried oregano; 1 ciabatta loaf (approx. 270 g) or any other rustic-style bread; 1 ciabatta loaf (approx. 270 g) or any other rustic-style bread

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

There are loads of recipes out there for this Italian classic, but this is how we like it. I love going into the glasshouses at Cambo to pull summer-heavy tomatoes off their vines and gather up handfuls of herbs. This is a brilliant dish for using up old bread and other leftovers – try adding some torn-up buffalo mozzarella or some sliced, cooked Tuscan sausage. We roast our own peppers and use our own tomato sauce, but if you are pushed for time you can use shop-bought.

Ingredients

Europe
Italy
United Kingdom
Fish course
Pescatarian
Mediterranean
London
Leftovers
Tuscany
Summer

Ingredients

Method