Photo of Panzanella by WW


Points® value
Total Time
40 min
10 min
30 min
Use the ripest tomatoes you can find in this Italian-inspired salad for maximum flavour and juiciness


Peppers, all types

4 medium, Red, yellow and orrange

Calorie controlled cooking spray

4 spray(s)

Ciabatta Bread

175 g, thinly sliced


2 clove(s), halved


800 g, mixed, roughly chopped

Capers, in Brine

2 teaspoon(s)

Olive Oil

2 tablespoon(s), extra virgin

White Wine Vinegar

2 tablespoon(s), red wine

Basil, fresh

30 g, leaves roughly torn


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the whole peppers in a roasting tin and mist with cooking spray. Roast for 25-30 minutes, or until the skins have begun to blister and the peppers have softened. Remove from the oven, put the peppers in a bowl and cover with clingfilm. Once cool, peel off the skin, then halve the peppers, remove the seeds and slice into thick strips.
  2. Meanwhile, put the ciabatta on a baking sheet and mist with cooking spray. Bake until golden and crisp. Remove from the oven and rub the toasts with the cut side of a garlic clove. Break into chunky croutons.
  3. Put the tomatoes in a mixing bowl with the peppers and capers. Whisk together the oil and vinegar, season well, then add to the bowl along with the croutons and basil. Mix well.
  4. Let the salad sit for 10 minutes, so the croutons can soak up some of the dressing and tomato juices, then serve at room temperature.