Photo: iStock

意大利式面包沙拉 (4人份)

材料
隔夜面包300克，切成小块
橄榄油125毫升，另备适量待用
红酒醋30毫升
蜂蜜1大匙
盐和胡椒1小撮
蒜头3瓣
红灯笼椒1个
黄灯笼椒1个
熟番茄500克
橄榄75克，去核
松子25克
酸豆30克
罗勒叶1把

做法
1 把灯笼椒用少许橄榄油烤香20-30分钟，放凉后去掉外皮，切成小块。
2 在搅拌碗中把面包块和75毫升橄榄油、拍碎的蒜头、少许盐和胡椒一起拌匀，然后把面包倒在烤盘上，放进烤箱烤10分钟至金黄酥脆。
3 把剩余橄榄油、红酒醋和蜂蜜搅拌均匀。
4 把洋葱尽可能薄地切片，加入橄榄油酱中，然后加入酸豆。
5 把番茄切半后加入橄榄油酱中，然后加入烤好的面包、灯笼椒块、松子和香草，搅拌均匀。
6 把拌好的沙拉放置20分钟左右，让面包块可以吸收更多风味。用少许盐和胡椒调味即可。

Panzanella (serves 4)

Ingredients
300g leftover bread, torn into bite sized pieces
125ml olive oil, plus extra for drizzling
30ml red wine vinegar
1 tbsp honey
1 pinch salt and pepper
3 cloves garlic
1 red pepper
1 yellow pepper
500g ripe tomatoes
125g red onions
75g olives, pitted
25g pine nuts
30g capers
1 handful of basil leaves

Method
1 Roast peppers in a drizzle of olive oil for 20-30mins. Leave to cool, scrape off the skin and chop into chunks.
2 In a large bowl, toss bread with 75ml of olive oil, crushed garlic and a sprinkle of salt and pepper. Transfer seasoned bread on to a baking sheet, and toast in oven about 10mins until golden and crisp.
3 Whisk together remaining olive oil, red wine vinegar and honey.
4 Slice red onions as finely as possible and add to dressing with capers.
5 Chop tomatoes in half, add to the bowl. Add in toasted bread, peppers chunks, nuts and herbs, mix together.
6 Leave salad to stand for 20mins to allow bread to soak up the flavours. Season with a little salt and pepper and ready to serve.