Panzanella (Tuscan tomato & bread salad)

Cooking Salads Panzanella (Tuscan tomato & bread salad)

Detailed step-by-step description of how to cook the dish "Panzanella (Tuscan tomato & bread salad)". Try it by all means

Lables: Vegan Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Tear the sliced bread into rough pieces about 3-5cm in size. Heat half the olive oil in a large frying pan over a medium-high heat. Add half of the bread. Cook, tossing occasionally, for 4 minutes or until golden. Transfer to a large bowl. Repeat with the remaining olive oil and bread.
  2. Add the tomatoes, cucumber, capsicum, celery and red onion. Combine the extra virgin olive oil, red wine vinegar and garlic. Add to the salad. Season with salt and pepper. Use clean hands to toss until well combined. Set aside for 30 minutes to allow the bread to soak slightly. Scatter with torn basil leaves to serve.

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320g sliced Traditional Italian Pane di Case
2 tbsp olive oil
5 vine-ripened tomatoes, roughly chopped
1 continental cucumber, peeled at 1cm intervals, roughly chopped
1 yellow capsicum, deseeded, chopped
1 celery stick, trimmed, sliced
1/4 red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, finely chopped
Salt & freshly ground pepper
Torn fresh basil leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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