Panzanella salad – Food & Home Magazine

Name: Panzanella salad – Food & Home Magazine
Total time: 80 min
Ingredients: 2 garlic cloves, chopped; 160ml olive oil; 80ml red wine vinegar; 15ml (1 tbsp) caperberries, drained; 4 anchovy fillets, optional; 150g vine-ripened Rosa tomatoes, halved; ½ a cucumber, sliced; 1 small red onion, thinly sliced; 1 small red pepper, chopped; 1 small yellow pepper, diced; 12 Kalamata olives; 45ml (3 tbsp) fresh basil leaves, torn; sea salt; freshly ground black pepper; ½ ciabatta bread (slightly stale works best), torn into chunky pieces; 15ml (1 tbsp) pesto

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Fresh tomatoes, peppers, and olives tossed in garlicky olive oil and basil—this Panzanella salad is a flavorful and refreshing lunch.

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