Panzanella - Tuscan tomato and bread salad
Italians love their panzanella - a simple salad with crusty bread! It goes so well with fresh ripe tomatoes and olive oil. The best salads are the simple ones like this using left over bread. Simply toast or bake the bread in the oven and combine with your fresh ingredients and you will think you are sitting in an Italian Tuscan restaurant no matter where you are!
lets get
cooking
- 5 cups crusty Italian bread, torn into bite sized pieces
- 3 tablespoons olive oil
- 6 large truss tomatoes cut into wedges
- 1 large red onion
- 1/2 cup of olives, pitted and chopped
- 1/2 cup shaved parmesan cheese
- 1/2 cup fresh basil leaves
- 1/2 cup extra virgin olive oil plus extra for coating
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon parlsey
1. Preheat oven to 200 celcius. Toss the torn bread with a drizzle of olive oil to moisten and spread out on a baking tray, seasoning with salt and pepper. Toast until golden brown for 10-15 minutes, stiring occasionally, remove from oven and set aside to cool.
2. In a large bowl, whisk together the olive oil, vinefar, lemon juice, parsley and salt.
3. Fold in the bread, tomatoes, onion, olives and basil. Enjoy!
This salad can be served as a starter for 4-8 people. Shared by Blush - the tomato lovers tomato who recommend to use Blush tomatoes if you live in Australia!
