Panzanella Recipe with Roasted Red Pepper - Great British Chefs

Step 1

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

Step 2

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

Step 3

Peel and deseed 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, too

Step 4

Drain the onions and pat the slices dry on a piece of kitchen 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

Step 5

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