Panzanella

Panzanella

Preheat oven to 240°C (fan-forced). Break a 1-2 day old ciabatta loaf into about 2cm-cubed chunks. Roll in olive oil, season, place on a baking tray and bake for 5 minutes or until golden. Transfer to a bowl. Add 6 diced tomatoes, 2 crushed garlic cloves, 1 sliced small red onion, 2 finely sliced celery sticks, 1 deseeded, sliced Lebanese cucumber, 1 tablespoon capers and 1/2 cup torn basil leaves. Mix 1/3 cup extra virgin olive oil with 2 tablespoons red wine vinegar and pour over. Toss, season and stand for 30 minutes, then serve.

Serves 4

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