Panzanella
Tomato salad
- 3 SWEET PEPPERS in different colors
- 3 TOMATOES, cut in strips
- 1 OLD CIABATTA
- 12 OLIVES, chopped
- 1 ONION, in rings
- 1 CLOVE GARLIC, chopped
- 5 TBSP OLIVE OIL
- 2 TBSP VINEGAR
- 500 GRAM TOMATOES, sliced
- 3 TBSP LEMON JUICE
- 4 TBSP OLIVE OIL
- 1 TBSP MINT, chopped
- 1 TBSP FRESH CORIANDER, chopped
- 1 RED CHILI PEPPER, chopped
- 100 GRAM MOZZARELLA, grated
- 2 CLOVES GARLIC, mashed
Roast the sweet peppers 20 minutes in the oven at 210 degrees Celsius and peel them; cut them in strips. Take the crust of the ciabatta and tear it to pieces; dry the pieces in the oven at 150 degrees for 10 minutes or so. Mix the peppers with the tomatoes, the bread, the anchovies, the olives and the onion. For the dressing, mix oil, vinegar and garlic with pepper and salt to taste and pour this over the salad. Toss the salad and serve immediately.
Beat, for the dressing, the lemon juice with the olive oil, the garlic and pepper and salt to taste. Mix the tomatoes with the peppers, coriander and mint, and the mozzarella, pour the dressing over the vegetables and toss the salad well. Wait 10 minutes before serving.
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