Panzanella recipe

• 300 g (10.6oz) leftover bread, torn into bite sized pieces
• 125 ml (4.4fl oz) olive oil, plus extra for drizzling
• 30 ml (1.1fl oz) red wine vinegar
• 1 tbsp honey
• 1 pinch salt and pepper
• 3 cloves of garlic
• 1 red pepper
• 1 yellow pepper
• 500 g (17.6oz) ripe tomatoes
• 125 g (4.4oz) red onions
• 75 g (2.6oz) olives pitted
• 25 g (0.9oz) pine nuts
• 30 g (1.1oz) capers
• 1 handful of basil leaves

1. Roast the peppers in a drizzle of olive oil for 20-30 minutes.
2. When cool scrape off the skin and chop into chunks.
3. In a large bowl toss the bread with 75ml of olive oil, the crushed garlic and a sprinkle of salt and pepper.
4. Transfer the seasoned bread on to a baking sheet, and toast in the oven until golden and crisp, about 10 minutes.
5. Whisk together the remaining olive oil, red wine vinegar and honey.
6. Slice the red onions as finely as possible and add to the dressing with the capers.
7. Chop the tomatoes in half and the peppers in to chunks and add to the bowl.
8. Finally add in the toasted bread, nuts and herbs, then mix together.
9. Leave the salad to stand for 20 minutes to allow the bread to soak up the flavours.
10. Season with a little salt and pepper and its ready to serve.

bread, olive oil, red wine vinegar, honey, salt, garlic, red pepper, yellow pepper, red onions, olives, nuts, capers, handful of basil leaves

Taken from www.lovefood.com/guide/recipes/28957/panzenella-recipe (may not work)