Panzanella (Tuscan tomato & bread salad)

Prep: 15 minutes (plus 30 mins standing)

Cooking: 10 mins.

Serves 4-6

320g (about half a loaf) sliced Traditional Italian Pane di Case

2 tblspns olive oil

5 Flavorite tomatoes, roughly chopped

1 continental cucumber, peeled at 1cm intervals, roughly chopped

1 yellow capsicum, deseeded, chopped

1 celery stick, trimmed, sliced

1/4 red onion, thinly sliced

2 tblspns extra virgin olive oil

1 tbspn red wine vinegar

1 garlic clove, finely chopped

Salt and freshly ground pepper

Torn fresh basil leaves, to serve

  • Tear the sliced bread into rough pieces about 3-5cm in size. Heat half the olive oil in a large frying pan over a medium high heat. Add half of the bread. Cook tossing occasionally for 4 minutes or until golden. Transfer to a large bowl.
    Repeat with the remaining olive oil and bread.
  • Add the tomatoes, cucumber, capsicum, celery and red onion.
    Combine the extra virgin olive oil, red wine vinegar and garlic. Add to the salad.
    Season with salt and pepper. Use clean hands to toss until well combined. Set aside for 30 minutes to allow the bread to soak slightly. Scatter with torn basil leaves to serve.

Taken from "Woolworths FRESH" pg 47, Feb. 7th 2005

Posted in: All Recipes

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