02 Jun panzanella: toasted bread salad
This week I’ve put together a beautiful panzanella, a Tuscan salad of bread and tomatoes. Get your hands on as many different varieties of tomatoes as you can find. It will make for a tasty and aesthetically pleasing salad.
Panzanella: a toasted bread salad
Prep time: 15 minutes
Cooking time: 15 minutes
1 garlic clove
A few slices of crusty bread, like ciabatta or sourdough
300g of tomatoes
Half red onion
3 tablespoons of olive oil
1 tablepsoon of red wine vinegar
Squeeze of lemon juice
- Slice the garlic clove in half and rub on the bread slices. Cut the bread slices into chunks and lay on baking tray. Drizzle with olive oil and roast in the oven at 200c / 180c fan / gas mark 6 for 15 minutes until browned. Let cool.
- Slice the tomatoes. Peel and finely slice onion. Place both in a large mixing bowl and add the bread chunks. Mix everything well before adding the oil, vinegar, lemon, salt and pepper. Mix well again.
- Tear lots of fresh basil and scatter over the salad. Serve.
Red Wine Vinegar: Red wine vinegar adds a sharpness to dressings that can help make a good salad great.
This recipe first appeared in The Irish Independent on May 21st