How to Make Panzanella Salad | Rick Stein Recipe

Cut stale sourdough bread into pieces about the size of half a tomato.

Grill the bread until it is nice and brown, keeping an eye on it to avoid burning.

Grill a red pepper for about 10 minutes, then remove the skin and slice it into strips.

Cut the tomatoes into quarters to extract their juice for the dressing, leaving smaller tomatoes whole.

Use a sieve to gently force the juice out of the tomatoes into a bowl.

Thinly slice half a red onion and add it to the salad.

Chop garlic finely, leaving it visible in the salad for flavor.

Peel a cucumber and remove the seeds using a teaspoon to prevent excess liquid in the salad.

Make a dressing with 2-3 tablespoons of olive oil, about a teaspoon of vinegar, half a teaspoon of salt, and a judicious amount of black pepper.

Combine the tomatoes, cucumbers, garlic, onions, red peppers, black olives, capers, and the grilled bread in a salad bowl.

Add the fresh tomato juice to the dressing and mix everything together.

Cut basil into thin chiffonade and add it to the salad, then toss everything to combine.

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