Pre -heat the oven to 200C
Roasted peppers: place the peppers in a roasting tray and drizzle with a bit of olive oil and salt
Should take around 30 minutes or till peppers skin start to colour and blister, don’t worry if some of the skin in burned you will remove it anyway.
Remove from the oven and cool
Meanwhile cut the tomatoes in wedges and chunks
Place in a large bowl and add the thinly sliced onion and basil
Dress with the remaining olive oil, vinegar salt and pepper
By now the peppers should be cool enough to touch, peel off the skin which should come off very easily
Add the pealed peppers roughly chopped using the roasting juices as well.
Add the staled ciabatta roughly chopped and mix well. The reason for staled good quality ciabatta bread is because Italians did not like to waste anything and it was bad luck to throw away bread, also staled bread can absorb all the juices and transform itself in texture. Adding a little crunch to your Panzanella Salad!
Leave the salad for 10 minutes before serving for the stale bread to absorb the juices from the tomatoes and peppers, also to soften up a little
Taste for seasoning and serve