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    Theo Randall's Panzanella with caper & anchovy dressing

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    Theo Randall's Panzanella with caper & anchovy dressing

    Serves: 6


    2 red peppers
    1 loaf day old ciabatta bread
    300g Heirloom tomatoes, preferably of mixed colours
    1 heaped tsp small capers in vinegar, drained
    A few anchovy fillets (packed in oil)

    For the dressing
    400g ripe plum tomatoes
    1 garlic clove, peeled
    5 anchovy fillets (packed in oil)
    25g pack fresh basil
    150ml extra virgin olive oil
    2 tsp red wine vinegar
    1 heaped tsp small capers in vinegar, drained


    1. Preheat a hot grill, then char the red peppers on all sides. Put them in a bowl and cover with cling film. Leave to cool for 10 minutes before scraping off the charred skin with a serrated knife. Rinse off the seeds, then rip the peppers into 1cm strips. Set aside.

    2. Make the dressing while the peppers are cooling in the bowl. Score the skin of the tomatoes, and then put them into a pan of boiling water and leave to blanch for 1 minute. Lift into a bowl of cold water with a slotted spoon, then peel off the skins. Crush the garlic with 1 teaspoon sea salt in a pestle and mortar until smooth. Add the anchovies and half the basil, pounding to a paste. Squeeze the peeled tomatoes to a pulp, then add to the garlic and anchovies. Add the olive oil, red wine vinegar and capers. Mix well together.

    3. Remove the crusts from the ciabatta, and then cut into 2cm pieces. Put them in a large salad bowl and add the grilled peppers. Pour over the anchovy and tomato dressing and toss well so the bread can soak up all the dressing.

    4. Roughly cut up the Heirloom tomatoes and toss with the rest of the basil leaves in a separate bowl. Spread the tomatoes and basil over the top of the salad, then add the capers and a few whole anchovy fillets. Clean up the sides of the bowl before serving.

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