Panzanella
CROUTONS
½ ciabatta loaf, torn
into pieces
30 ml (2 T) olive oil BRAAIED PEPPERS
1 each red, yellow and
green pepper, quartered 30 ml (2 T) olive oil SALAD
125 g cherry tomatoes,
halved 8 tomatoes, quartered 3 garlic cloves, crushed 60 ml (¼ c) capers 12 black olives, pitted 250 ml (1 c) fresh basil 1 ball mozzarella cheese,
torn into pieces
80 ml (¹⁄₃ c) olive oil 60 ml (¼ c) red wine
vinegar salt and pepper
Preheat the oven to 230 °C.
1 Croutons Spread out the bread on a baking sheet and sprinkle the oil over. Toast in the oven for 5-10 minutes or until golden brown. Set aside.
2 Braaied peppers Rub the peppers with the oil and braai over the coals for about 20 minutes or until charred. Cool and rub off the skins. Slice.
3 Salad Mix the two kinds of tomato in a mixing bowl. Remove half the tomatoes and set aside. Crush the remaining tomatoes to release the juices. 4 Mix the crushed tomatoes with the reserved tomatoes, braaied pepper slices, garlic, capers, olives, basil and mozzarella cheese.
5 Whisk the oil and vinegar together and pour over the salad. Sprinkle the croutons over and season with salt and pepper.
GILLIAN AND LENTINO (AS SEEN ON KOM ONS BRAAI EPISODE 13 ON VIA)
SERVES6 Preparation 15 min Cooking 5-10 min (croutons) Braaiing about 20 min
(peppers)