adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Panzanella (Tuscan tomato & bread salad)
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 320g (about half a loaf) sliced Traditional Italian Pane di Case bread
  • 36.40 gm olive oil
  • 5 vine-ripened 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
  • 36.40 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
  • 1 garlic clove, finely chopped
  • Salt & freshly ground pepper
  • Torn fresh basil leaves, to serve
Instructions:
  • Rip the sliced bread into 3-5cm pieces. In a large frying pan over medium-high heat, warm half of the olive oil. Add half of the torn bread and cook for 4 minutes until golden, tossing occasionally. Transfer to a large bowl. Repeat with the remaining olive oil and bread.
  • Combine tomatoes, cucumber, capsicum, celery, and red onion in a bowl. Mix extra virgin olive oil, red wine vinegar, and garlic, then pour over the salad. Season with salt and pepper, then gently toss using your hands. Let it sit for 30 minutes to allow the bread to soak slightly. Finish by topping with torn basil leaves before serving.

Similar Recipes