Ate Just a Little Too Much This Weekend?

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Make Ate Just a Little Too Much This Weekend?

This simple panzanella recipe with roasted red peppers can be whipped up in just 30 minutes. With a vibrant combination of roasted red peppers, basil and cucumber, this salad makes the perfect healthy midweek meal.

Roasted Red Pepper Panzanella

Serves 2

Total time:  30 minutes

Ingredients

Roasted Red Pepper Panzanellna

1/2 red onion

crusty bread, stale, 4 large handfuls

2 tbsp of capers, nonpareil

1/2 cucumber

fresh basil, 2 large handfuls

3 roasted red peppers, from a jar

1 tbsp of red wine vinegar

1 tbsp of extra virgin olive oil

sea salt

black pepper

Preparation

Peel and thinly slice the red onion. Set the slices aside in a small dish of cold water.

Tear the chunks of stale bread into small, manageable, bite-sized pieces and place them in a large mixing bowl. Add the capers.

Peel and seed the cucumber and cut it into thick slices. Tear the basil and add it to the bowl along with the cucumber pieces. Thinly slice the peppers and add them to the mixture.

Drain the onions and pat the slices dry on a piece of paper towel. Add them to the bowl, followed by the red wine vinegar, extra virgin olive oil and the preserving liquid from the jar of peppers.

Season well with freshly ground salt and pepper and toss until everything is combined. Let stand so the bread soaks up the juices for 10 to 20 minutes before serving.

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