Panzanella Chia Salad

By MiNDFOOD

Give this classic Italian salad recipe a boost with a handful of chia seeds. So simple and easy to make this summer dish is ready in a flash.

3 thick slices of sourdough bread, roughly cut into 2cm cubes

3 tablespoons Chia Oil

6 ripe tomatoes, cut into wedges

1 small red onion, sliced

2 roasted red capsicum, peeled and sliced

10 large marinated green olives, quartered

1/4 cup basil leaves

1 tablespoon black chia seeds

3 teaspoons balsamic vinegar

Salt and pepper

1 Place bread cubes in a bowl and toss in 2 tablespoons of oil. Heat a grill pan and grill bread on all sides until golden. Remove from pan.

2 Combine remaining oil, grilled bread cubes and all other ingredients in a large bowl. Top with a few extra basil leaves and a sprinkle of chia seeds and serve.

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