This Panzanella recipe from Michael Kelly combines fresh vegetables and moreish bread to create a
"This is my version of the classic Italian peasant’s lunch of stale bread and tomatoes. Though purists might sniff at the presence of courgettes, I think it works well if sliced very finely. Because the tomato crop is slow this year, I used 300ml of passata to soak the bread instead of fresh tomatoes, but if you have a glut of tomatoes you could, of course, use them instead (rubbed through a sieve). All in all, it’s not too shabby being a peasant." –Michael Kelly
- 300g slightly stale sourdough bread
- 300ml organic passata
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 20 black olives
- 1 tablespoon capers
- 1 small yellow courgette, thinly sliced
- 1 small cucumber, peeled, deseeded and chopped
- 1 small red onion, halved and thinly sliced
- 200g red or green pepper, deseeded and sliced
- 1 handful basil leaves, chopped roughly
- 10-15 cherry tomatoes, halved
- Tear the bread into large chunks and put it in a large bowl. In a separate bowl, mix the passata, olive oil, vinegar and season well. Add it to the bread bowl, stirring well to mix it all together.
- Add the olives, capers, courgette, cucumber, onion, peppers, tomatoes and basil. Toss it all together again. Leave it to stand for half an hour to let all the flavours mingle.