A traditional Panzanella has no leaves, this twist adds crunchy Romaine so it goes alot further and is a bit lighter and brighter.
Serves: 2 as a main dish
Preparation time: 20 minutes
Cooking time: N/A
- 1 Mini Romaine lettuce
- 4 slices stale ciabatta
- 300g ripe tomatoes, any type you have
- ¼ red onion, finely sliced
- Salt and freshly ground pepper
- 200g roasted peppers from a jar, drained and chopped
- 1tbsp red wine vinegar
- 2tbsp olive oil
- 1 small bunch of basil, torn
What to do:
Tear the bread into bite sized chunks and leave out on a tray while you prepare the salad.
Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.