Tomato Panzanella Salad
A classic Italian salad with tomatoes, cucumber, red onion and basil that is designed to avoid wasting good bread after it's gone stale. You can also toss broken pieces of bread in a little oil and pan fry until crispy.
Substitutes:
- No cucumber? Try thinly sliced courgette instead.
- No red wine vinegar? Use lemon juice instead.
- No garlic? Use finely chopped shallot or make this salad dressing without it.
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Servings: 2
Ingredients:
350 g Tomatoes (chopped )
½ Cucumber (chopped )
½ Red onion (thinly sliced )
10 Basil leaves (roughly chopped)
50 g Leftover bread (cut into bite-sized pieces)
Olive oil (for cooking the bread )
For the dressing:
1½ tbsp red wine vinegar
1 Garlic clove (grated )
2 tbsp extra virgin olive oil
Salt & pepper (to taste )
Recipe:
- Place the tomatoes, cucumber, red onion and basil leaves into a mixing bowl.
- Add the olive oil and bread to a pan over a medium heat. Cook for 3-4 minutes, or until golden. Add to the mixing bowl.
- Place the dressing ingredients in a small jar and mix well. Pour into the mixing bowl and toss to combine. Season to taste. Serve immediately and enjoy.
How to store
To make this ahead of time, keep the bread and dressing stored away from the chopped vegetables. This will prevent the bread from going soggy. When ready to eat, add the bread and pour over the dressing.
Leftovers
You can double up on the dressing and use it for other salads. The dressing will keep for up to 5 days in the fridge.
