Italian Panzanella Salad With Mozzarella

Updated at: Wed, 16 Aug 2023 23:54:09 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6 Boil a kettle Peel and finely slice the red onion s] Add the sliced onion to a colander and pour over a full kettle's worth of boiled water (this "blanches' the onion, which removes the acidity in the raw onion, making it less harsh to eat)

Step 2

Transfer the blanched sliced onion to a large mixing bowl Add the red wine vinegar and sugar. Give everything a good mix, then set aside, stirring occasionally (the vinegar and sugar will mellow the flavour further)

Step 3

Meanwhile, rip the ciabattas] into large, bite-sized pieces and add them to a baking tray Drizzle them very generously with olive oil and season with a generous pinch of salt and pepper Sprinkle over half the dried oregano Put the tray in the oven for 10-12 min or until golden and crispy - these are your herby croutons

Step 4

Meanwhile, cut the baby plum tomatoes in half Chop the pitted black olives and capers together roughly Finely slice the cucumber

Step 5

Add the chopped tomatoes, olives, capers and cucumber to a large salad bowl Remove the sliced onion from the soaking liquid (keep the liquid!) and add it to the salad bowl with everything else

Step 6

Peel the garlic and grate it finely into the reserved soaking liquid Add the remaining dried oregano and olive oil with a generous pinch of salt and pepper - this is your dressing

Step 7

Rip the basil leaves into the salad bowl and add the herby croutons Add the dressing and give everything a gentle mix - this is your Panzanella

Step 8

Serve the mozzarella balls over the Panzanella Season with a generous grind of pepper and a drizzle of olive oil Enjoy!

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