Name: Panzanella salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 6 cup (200g) day-old ciabatta bread; 2 lebanese cucumbers, chopped; 1 red onion, chopped; 1 cup basil leaves; 1/4 cup capers; 1 tablespoon red wine vinegar; 4 roma tomatoes, chopped

Panzanella salad

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

2 tablespoon olive oil

6 cup (200g) day-old ciabatta bread

2 lebanese cucumbers, chopped

1 red onion, chopped

1 cup basil leaves

1/4 cup capers

1 tablespoon red wine vinegar

4 roma tomatoes, chopped

Method

1.Heat olive oil in a large frying pan on medium. Add ciabatta bread, cut into chunks and cook for 5 minutes, stirring occasionally, until starting to colour and become crisp.

2.Remove ciabatta from pan and place in a bowl with roma tomatoes, cucumbers, onion, basil and capers.

3.Whisk together olive oil and red wine vinegar and season to taste. Drizzle over salad to serve.

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Ingredients

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