Prawn panzanella salad

Soak up the delicious, Italian-style dressing and add extra crunch with chunks of golden baked bread.

Recipe «Prawn panzanella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks, 1/3 cup extra virgin olive oil, 500g peeled prawns, tails on, 2 garlic cloves, crushed, 1 green oak lettuce, torn , 2 Lebanese cucumbers, chopped, 350g mixed medley tomatoes, halved if large, 1 small red onion, thinly sliced , 1/3 cup basil leaves, 2 tbsp red wine vinegar.

Ingredients:

• 1/2 x 300g Coles Bakery Stone Baked Ciabatta, torn into large chunks 
• 1/3 cup extra virgin olive oil 
• 500g peeled prawns, tails on 
• 2 garlic cloves, crushed 
• 1 green oak lettuce, torn 
• 2 Lebanese cucumbers, chopped 
• 350g mixed medley tomatoes, halved if large 
• 1 small red onion, thinly sliced 
• 1/3 cup basil leaves 
• 2 tbsp red wine vinegar 

Instructions

1. Preheat oven to 220C. Line a large baking tray with baking paper. Place bread on lined tray. Drizzle with 1 tablespoon of the oil. Season. Bake for 10 mins or until golden and crisp.
2. Meanwhile, place prawns, garlic and 1 tbsp of the remaining oil in a bowl and toss to combine. Season. Heat a barbecue grill or chargrill on medium-high. Cook prawns for 2 mins each side or until just cooked through. Set aside for 2 mins to cool.
3. Place bread, prawns, lettuce, cucumber, tomatoes, onion, basil, vinegar and the remaining oil in a large bowl. Season. Toss to combine. Serve.