Panzanella: Capsicum, Buffalo Caciotta, Cucumber & Onion Salad

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Panzanella: Capsicum, Buffalo Caciotta, Cucumber & Onion Salad
V
Course Entree, Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Entree, Main Dish
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 200C.
  2. Place capsicum in a roasting tray, drizzle with olive oil and roast for 20-25 mins, turning occasionally until browned and skin blisters.
  3. Transfer to a bowl, cover with plastic wrap and leave it to steam (20 mins).
  4. Peel and slice into coarse pieces, discarding skin and cores, and set aside.
  5. Combine tomatoes and sugar in a large bowl, season to taste and rest for 25 mins.
  6. Add bread, extra-virgin olive oil, vinegar, cucumber, onion and garlic. Toss to combine and leave to marinate for 30 mins.
  7. Add roast capsicum, caciotta and basil, toss to combine, adjust seasoning to taste and serve.

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