Bread and vegetable salad

Bread and vegetable salad

Panzanella

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

My mother used to make this interesting dish for the sake of economy, but I make it because to me it tastes of summer – and none go by without me making it a few times at least. She used stale bread, which was baked in the oven to make it more absorbent and edible.

Ingredients

Quantity Ingredient
4 large slices country bread, crusts removed
4 large ripe tomatoes
1 head celery, tender centre only, coarsely chopped, plus leaves
10 basil leaves, chopped
10 pitted olives, green or black
1 bunch spring onions, chopped
1 yellow pepper, seeded and cut into fine strips
1 garlic clove, peeled and puréed, (optional)
6 tablespoons extra virgin olive oil
salt
pepper

Method

  1. Preheat the oven to 160ºC, and bake the bread for about 20 minutes, until golden. Break the cooked bread into small pieces about the size of a large sugar lump.
  2. Put the tomatoes into a bowl of water that has just come to the boil, and leave for 30 seconds. Pull off the skin, then chop the flesh coarsely, collecting all the juices. (If your tomatoes are not very juicy, you’ll need some help with soaking the bread, try adding some tomato juice from a carton or can.)
  3. Mix the tomato pieces and juices together with all the other ingredients, including the bread. Leave to infuse for a few hours, so that the bread can absorb all the flavours and soften. Stir occasionally. Add salt and pepper to taste and serve cold.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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