panzanella

By Chezlamere

Ingredients

• 8 roma (plum) tomatoes, halved lengthways
• Sea salt and freshly ground black pepper
• Olive oil, for cooking
• 1 small–medium day-old sourdough loaf, torn into bite-sized pieces
• 3 red capsicums (peppers)
• 1 tablespoon extra virgin olive oil
• 220 g fresh buffalo mozzarella, roughly torn
• 1 tablespoon salted capers, rinsed
• 1 bunch basil, leaves picked
• Balsamic vinegar dressing
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper

Details

Servings 1
Adapted from whatkatieate.com

Preparation

Step 1

Preheat the oven to 130˚C fan-forced.

Place the tomato halves on a baking tray, season lightly with salt and pepper and drizzle over a little olive oil. Transfer to the oven and roast for 2 hours or until very soft and slightly caramelised. After 1. hours, spread the pieces of bread out on a separate baking tray, drizzle lightly with olive oil, and add them to the oven with the tomatoes for the last 30 minutes of cooking time, until they are light golden-brown and crispy. Transfer the bread to a large bowl, and leave the tomatoes to cool.

Meanwhile, using tongs, hold the capsicums over a naked gas flame on your stovetop, rotating occasionally, until the skins are charred all over. Place the capsicums in a large bowl, cover with plastic film and set aside until cool enough to handle, then remove the charred skin. Cut away the core and white inner membrane and discard the seeds, then cut the flesh into thin strips. Place in a small bowl with 1 tablespoon extra virgin olive oil, massaging the oil into the flesh, and set aside.

To make the dressing, whisk all the ingredients together in a small bowl. Pour the dressing over the roasted bread chunks and toss to coat well, then remove the bread with a slotted spoon and transfer to a serving platter, reserving the dressing.

Add the roasted tomato halves, capsicum strips (drained of oil), mozzarella, capers and basil to the platter. Drizzle over the dressing, toss to combine well, then season with salt and pepper before serving.