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  • Panzanella salad

Recept time 15 min.
Recept time 4
Recept time Oven

This salad with tomatoes and roasted bell peppers is perfect as a side dish, but just as tasty for lunch. Because of the large pieces of toast in this salad it has a great tasty bite that is unusual for lots of salads. The tasteful dressing makes it complete.

Ingredients

  • ¼ EAT ME cayenne pepper
  • 10 g EAT ME basil
  • 10 g EAT ME flat leaf parsley
  • 1 red bell pepper
  • 1 bell yellow pepper
  • 6 saffron threads
  • dash of white wine or white wine vinegar
  • 500 g ripe tomatoes
  • 4 anchovy fillets
  • half loaf of (old) bread
  • 6 tbsp. olive oil
  • salt and pepper

Let's get to work

Preparation
  1. Preheat oven to 200˚C.
  2. Cut the bread into medium-sized cubes and mix with 1 tablespoon olive oil, salt and pepper.
  3. Bake the diced bread in the oven on a baking tray for about 7 minutes.
  4. Rinse the bell peppers, dry them and roast them together with the bread in the oven. Turn them occasionally and remove when the skin starts to turn black and the flesh is soft.
  5. Place the roasted bell peppers in a sealed container to cool down. This allows the skin to be removed easily.
  6. In the meantime, soak the saffron in a splash of white wine. Instead of white wine you can also use white wine vinegar.
  7. Rinse the tomatoes and cut them into pieces. Put the pieces in a bowl.
  8. Remove the skin from the bell peppers, cut them in half and remove the seeds. Cut the bell peppers into strips.
  9. Halve the cayenne pepper, remove the seeds and cut into small pieces. Also cut 2 anchovy fillets into small pieces.
  10. Strain the liquid from the bell peppers and add the saffron with wine, the cayenne pepper, chopped anchovy fillets and pepper. Mix this well with a stick mixer and gradually add 5 tablespoons of olive oil.
  11. Cut the other 2 anchovy fillets into strips and add them to the tomatoes.
  12. Rinse the parsley and basil, cut the herbs finely and add to the salad. Save a little for garnishing.
  13. Finally, add the bread and mix together.
  14. Now pour the dressing over the salad and finish off with the parsley and basil.
Enjoy

More recipes with cayenne pepper

Couscous met kipfilet en mangosalsa
Couscous with chicken fillet and mango salsa
Roergebakken mini asperges met mini maïs
Stir fried mini asparagus with mini corn
Plaatpizza met zoete aardappel
Pizza with sweet potatoes
Roergebakken mini asperges met mini maïs
Stir fried mini asparagus with mini corn
Roergebakken haricots verts in ketjap
Stir fried haricots verts in soy sauce

Read more about the used products

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