Panzanella Salad Recipe

By MiNDFOOD

Panzanella Salad Recipe

Use up leftover crusty bread in this traditional Italian salad. This delicious Panzanella Salad Recipe is perfect as a meal or on its own.

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

 

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

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.