Loading ...
Loading ...
Loading ...
16
Panzanella Salad
Serves 4 (as a side dish)
200g stale bread (e.g. ciabatta, pane di casa
bread)
2 tablespoons garlic infused olive oil
600g mixed tomatoes (cherry, truss, grape,
etc.), roughly chopped
½ cup basil leaves, finely sliced
½ small red onion, finely chopped
1 tablespoon capers, drained
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
1. Preheat oven to 230°C.
2. Tear bread into rough 3-5cm pieces and
place onto multi-purpose baking dish.
Drizzle with garlic oil and toss gently to
combine.
3. Using the oven tongs, lower the baking
dish into the oven. Bake for 10-15
minutes, or until garlic croutons are
golden and crisp.
4. Combine tomatoes, basil leaves, chopped
onion, capers, red wine vinegar and extra
virgin olive oil in a large mixing bowl.
Season with salt and pepper to taste.
Add garlic croutons and toss to combine.
Serve.
Tip: This is a great way to use up leftover
stale bread from your pantry.
TOAST
Loading ...
Loading ...
Loading ...