Panzanella with grilled peppers, mozzarella and olives

Ingredients

For 1 serving

• Bread60 g
• Bell peppers1
• Tomatoes1
• Mozzarella70 g
• Black olives5
• Extra virgin olive oil8 g
• Red wine vinegar1 tablespoon
• Basilto taste
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: July – September

Method

1. Heat a griddle well over a high heat. Wash the pepper, remove the stalk and seeds, cut it into wide strips and grill them skin side down for 4–5 minutes per side, until the skin is blackened and the flesh soft; put them in a covered bowl for 5 minutes, then peel and cut into thin strips.
2. Meanwhile cut the bread into pieces of about 3 cm and soak it for 5 minutes in cold water with the vinegar, until soft; squeeze it out well and crumble it into a large bowl.
3. Wash the tomato and cut it into roughly 1.5 cm dice; drain the mozzarella and cube it; halve the black olives.
4. Add the pepper, tomatoes, mozzarella and olives to the bread, dress with the olive oil, salt and torn basil and toss.