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Pepper, Tomato and Sourdough Salad

Pepper, Tomato and Sourdough Salad

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

This Pepper, Tomato and Sourdough Salad, from food writer and live-fire cooking expert Helen Graves, is a twist on the Italian dish panzanella – a Tuscan salad of bread, onions and tomatoes that’s usually eaten in summer. For maximum flavour, be bold and allow everything to get really charred, as it’ll add a lovely smokiness.
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  • 4 mixed pointed peppers
  • 4 tomatoes
  • 1 red onion, cut into quarters with the root left intact
  • 2 slices of sourdough
  • 6 Peppadew Piquant Mild Sweet Peppers, sliced
  • 1 handful of pitted black olives
  • 1 handful basil
  • 1 handful dill
  • 1 handful mint leaves
  • 2 tbsp sherry vinegar
  • 4 tbsp extra virgin olive oil
  • ½ tsp caster sugar


Step 1

Set up your barbecue with plenty of coal on one side and none on the other, to allow for hotter ‘direct’ and cooler ‘indirect’ cooking. Or if you’re cooking indoors, preheat a large griddle pan over a high heat.

Step 2

Grill/griddle the peppers, tomatoes and onion wedges over direct heat for 15-20 mins, turning often, or until softened and blackened all over.

Step 3

Briefly toast the sourdough on the grill/griddle, then tear into chunks.

Step 4

Peel the peppers (discard the skin, stems and seeds) and cut into strips. Peel the tomatoes, cut into big chunks and place in a bowl with the peppers, along with any juice. Chop the onions into small wedges; add to the bowl. Add the toasted sourdough chunks, Peppadew peppers, olives and herbs.

Step 5

Whisk the vinegar, oil and sugar with a pinch of sea salt; pour over the salad and toss well. Serve warm.

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