Recipe Tip: Tuscan Classic: Panzanella with Red Peppers and Celery - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos.
- 300 gwhite bread
- 1red bell pepper/150 g
- 250 gtomatoes
- 1small cucumber/200 g
- ½celery stalk/25 g
- 1small chili
- 50 gblack olives
- 100 gparmesan cheese
- fresh basils
- 100 mlwhite wine vinegar
- 150 mlolive oil
- 50 mlhoney
- 1 teaspoon(s)salt
- 1 pinch(es)black pepper
Step 1Preheat oven to 200°C (fan assisted).
Step 2Cut bread into 3x3 centimetre cubes, place on a baking sheet and bake for 5 to 10 minutes until bread is golden brown.
Step 3Grate lemon zest. Squeeze lemon juice. Mix lemon juice, most of the lemon zest along with the vinegar, oil and honey in a bowl with a whisk. Add salt and pepper to season to taste.
Step 4Cut the vegetables into bite-sized pieces. Pit and halve the olives. Add vegetables and warm bread to bowl, pour dressing over, stir gently until bread cubes are soft. Serve with freshly grated parmesan, basil and the remaining lemon zest.
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