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
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.