Panzanella

Ingredients

  • 600g (5 medium) Truss Tomatoes, cut into wedges
  • 450g (2 medium) Fennel, trimmed, very thinly sliced
  • 100ml olive oil
  • 60ml (1/4 cup) red wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp caster sugar
  • 100g (1/2 small) red onion, thinly sliced
  • 500g (2 medium) red capsicums, halved, seeded
  • 220g (1/2 loaf) day old white sourdough, torn into pieces
  • 400g (2 small) cucumbers, chopped
  • 50g (1/3 cup) black olives, pitted
  • 2 tbs capers
  • 1/2 cup basil leaves

Method

  1. Whisk 80ml (1/3 cup) of the oil, 2 tablespoons vinegar, garlic and sugar together in a large bowl until well combined. Season. Add fennel and onion, stir to coat. Set aside for 10 minutes.
  2. Preheat a nonstick frying pan or barbecue grill on medium-high. Brush the capsicum with a little of the remaining oil and cook skin side down for 10 minutes or until soft and the skins start to blacken. Remove to a board. Tear the bread into bite-sized pieces and drizzle with the remaining oil.  Add to the pan, toss until edges become a little golden. Remove from heat.
  3. Coarsely chop the capsicum, add to the fennel. Add cucumber, Truss Tomatoes, olives, capers, basil leaves and bread. Toss gently to combine. Season and serve.

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