Vegetarian mains
Grilled patty pan squash panzanella
Panzanella is a classic bread salad from Tuscany and the perfect recipe to make when you have tomatoes and stale bread to use up. In this late summer version of the dish, we add grilled patty pan squash, a soft skinned summer squash variety, but it can easily be made with courgettes. Use basil or any other herbs like fresh oregano or parsley, and add the capers straight from the jar or, as we suggest, try frying them to add an extra crispy bite.
Cook's notes
If the patty pan is big, you may prefer to scoop out the soft centre before grilling it, which can then be used in soups or sauces. This dish can be made up to 4 hours in advance; toasting the bread is optional, but will prevent it becoming mushy but still allow it to absorb all the juices.
Ingredients
- 400g ripe mixed tomatoes, halved if small or quartered if large
- 1 red onion, peeled & finely sliced
- 1 garlic clove, peeled & finely chopped
- 2 tbsp red wine vinegar
- 200g stale or fresh sourdough or ciabatta, torn into bite-sized chunks
- 1 patty pan squash
- 20g basil
- 50g capers
- olive oil
- salt & pepper
Method
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Step 1
Place the tomatoes, onion and garlic into a large bowl and toss with the vinegar, olive oil and salt and pepper. Let it sit at room temperature for 10-15 minutes to macerate.
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Step 2
Preheat oven to 180°C/Gas 4. Put the chunks of bread on a baking tray with a drizzle of olive oil and bake for 10 minutes or until crispy and lightly toasted. If you want to skip this step, you can use the bread untoasted.
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Step 3
Heat a griddle pan until smoking hot and prepare the patty pan by trimming away the stalk and cutting it into wedges 2-3cm thick. Brush the pieces with oil and griddle until the squash is just tender with charred lines on both sides. If necessary, cut the wedges into bite-sized pieces, and add them to the tomato mixture.
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Step 4
In a small frying pan, heat 2 tablespoons of olive oil over a medium-high heat. Pat dry the capers with kitchen paper or a towel and add them to the hot oil. Fry for 3-4 minutes or until golden brown and crispy. Now pour the capers and oil into the salad.
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Step 5
Finally add the bread chunks, tear in the basil leaves and mix everything well. Taste and adjust the seasoning if necessary.