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PEPPADEW® Peppers Recipe

Creamy Panzanella Recipe with PEPPADEW® Peppers


5.2 oz (150g) stale bread, ideally a rustic loaf (~ ½ a fairly small loaf)
1 tbsp basil pesto
½ red onion, thinly sliced
1 tbsp white wine vinegar
~ 10 cherry tomatoes, halved or quartered
2 tbsp extra virgin olive oil
1 large tomato, diced
⅛ tsp crushed chili flakes (optional)
1½ tbsp capers
10 PEPPADEW® Peppers (mild or hot), roughly chopped
Black pepper
Small bunch fresh basil, chopped

Additional Info
  • Serves 3-4


Cut the bread into chunks, and place in a large mixing bowl. Add the thinly sliced red onion, cherry tomatoes, large diced tomato, capers, PEPPADEW® peppers, and some fresh basil. In a small bowl or jar, combine the basil pesto, white wine vinegar, olive oil, and crushed chili flakes (if using). Add a generous pinch of salt and pepper, and mix well to combine. Drizzle the dressing over the panzanella, and mix thoroughly until the chunks of bread are coated in the dressing. Serve lightly chilled.

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