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Panzanella Salad

Use up leftover crusty bread in this traditional Italian salad. Perfect as a meal or on its own.

Panzanella Salad

Serves 6

½ loaf sourdough bread, 

thickly sliced

½ cup olive oil

400g yellow and red cherry 

tomatoes, halved

4 Lebanese cucumbers, 

thinly sliced lengthways

1 red onion, halved and 

thinly sliced

1 cup baby basil leaves

2 tbsp red wine vinegar

 

Preheat chargrill to high. Lightly brush bread with 2 tablespoons of the oil.

Cook bread on grill for 2 minutes each side or until lightly charred.

Set aside to cool. Coarsely tear slices into large pieces.

Arrange bread, tomatoes, cucumber, onion and basil in a large bowl. Drizzle with remaining oil and vinegar and gently toss to combine.

Serve immediately

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