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Servings 4
Calories 467 kcal
Prep Time20 mins
Total Time20 mins

Ingredients
 

  • 4 tbsp sherry vinegar
  • 3 salted anchovy fillets
  • 1 tbsp capers
  • 1 small clove garlic, finely crushed
  • 6 tbsp extra virgin olive oil
  • 6 tbsp fresh chopped basil
  • 1 small red onion, very finely sliced
  • 1 red pepper, roasted then cut into long slices
  • 1 yellow pepper, roasted then cut into long slices
  • 1 green pepper, roasted then cut into long slices
  • 10 ripe full flavour tomatoes
  • 250 g sourdough ripped into small pieces, then baked until crispi n the oven
  • pepper

Instructions
 

  • Place all the ingredients into a blender for the dressing and blitz until you have a rough puree.
  • Place the onions into a bowl along with the sliced roasted warm peppers.
  • Cut the tomatoes in half, squeeze out the seeds and juice over the peppers, and then cut into quarters.
  • Add the sourdough pieces, and then the dressing mix well. Leave for 15 to 20 minutes then serve in deep bowls.
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Nutrition Facts
My Panzanella
Amount per Serving
Calories
467
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
3
mg
1
%
Sodium
 
507
mg
22
%
Potassium
 
1052
mg
30
%
Carbohydrates
 
55
g
18
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword tomato
Course Salad
Cuisine Italian
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