Panzanella Salad


Great for using up leftover bread or pittas. To save time, use shop bought roasted peppers in oil.


  • 1 red pepper, halved and deseeded
  • 1 yellow pepper, halved and deseeded
  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 100g ciabatta bread, torn into bite sized pieces
  • ½ tsp LoSalt
  • 400g can cannellini beans, drained and rinsed
  • 2 beef tomatoes, cut into small chunks
  • 2 tbsp balsamic vinegar
  • Basil leaves to serve


  1. Preheat the oven to 200oC, gas mark 6.
  2. Brush the pepper halves with a little oil, place on a baking tray skin side up and grill for 10 minutes, turn and grill for a further 5-10 minutes until charred and softened. Place in a bowl, cover with clingfilm and allow to cool before discarding the skin.
  3. Meanwhile, place the bread on a baking tray and toss with 1 tbsp oil and ¼ tsp LoSalt. Bake for 8-10 minutes until golden and crisp.
  4. Thickly slice the peppers and place in a large bowl with the bread, cannellini beans and tomatoes. Mix the remaining oil with the vinegar and remaining LoSalt and toss into the salad. Allow to stand for 10-15 minutes before serving, garnished with fresh basil leaves.