Bread and vegetable salad

Bread and vegetable salad

Panzanella

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large slices country bread, crusts removed
4 large ripe tomatoes, (about 800g)
1 tender centre celery head, plus leaves, coarsely chopped
10 basil leaves, chopped
10 pitted olives, green or black
1 bunch spring onions, chopped
1 yellow pepper, de-seeded and cut into fine strips
1 garlic clove, puréed, (optional)
6 tablespoons extra virgin olive oil
salt
pepper

Method

  1. Preheat the oven to 160°C, 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:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again