Ultimate panzanella

Ultimate panzanella

We've added some blitzed seaweed to this barbecued panzanella recipe which works very well with the anchovies and tomatoes, as well as some charred red peppers for extra sweetness and smoky flavour.
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  1. Step 1

    Preheat the oven to 180ºC or preheat a barbecue for direct cooking
  2. Step 2

    If oven cooking, place the bread chunks into an ovenproof dish in a single layer, drizzle generously with olive oil and season with salt. Transfer to the oven and cook until golden, around 20 minutes, stirring once. If using the barbecue, rub the sliced bread with a little oil before toasting until lightly charred on each side. Tear into pieces and set aside
  3. Step 3

    Char the peppers on the barbecue or in a griddle pan until blackened on all sides - around 15 minutes. Transfer to a bowl and cover tightly. Leave for 5 minutes, then deseed, rub off the skins and chop into strips
  4. Step 4

    Heat 1 cm vegetable oil in a small frying pan
  5. Step 5

    Pat the capers dry, then add them to the hot oil (do this in batches if necessary) and fry for 2–3 minutes, or until crisp. Remove with a slotted spoon and transfer to kitchen paper
  6. Step 6

    Combine the shallot, red wine vinegar, seaweed, olive oil and some salt (season lightly as the anchovies and olives are both salty) and pepper in a clean lidded jar or bowl and shake or whisk to combine
  7. Step 7

    Combine the dressing with the tomatoes, peppers, croutons, anchovies, three quarters of the basil and the olives. Mix well, then top with the remaining basil and the crispy capers just before serving