Use up leftover crusty bread in this traditional Italian Panzanella Salad. The simple ingredients include fresh and seasonal cherry tomatoes, cucumber, red onion and basil. Drizzle the salad with okive oil and red wine vinegar and gently toss to combine. Serve the Panzanella salad immediately.
Traditional Italian Panzanella Salad Recipe
Serves 6
Ingredients:
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
Method:
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
