Panzanella is a Mediterranean salad where the bread soaks up the juices of the fresh vegetables. It’s perfect for a summer’s day but, in our opinion, this baked version improves on perfection!
- 7 oz cherry tomatoes
- 5 oz asparagus spears (you can break these roughly if they are large, or use canned)
- ½ cup jarred red peppers
- ½ cup jarred artichokes
- 1 clove garlic, minced (or 1 tsp garlic paste)
- 6 oz ciabatta bread, torn into chunks
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Heat the oven to 400°F.
- In a baking tin, mix all the ingredients together.
- Bake for 30 minutes.