Bread and tomato salad

Bread and tomato salad

Panzanella

By
From
Vegetables
Serves
4 or more
Photographer
Laura Edwards

It is summer, you have some stale bread and a few fresh ingredients. That is all you need for panzanella, which is quick, refreshing and wholesome as a starter or snack celebrating the tomato.

Ingredients

Quantity Ingredient
500g stale white or brown bread, dried in the oven until golden
600g ripe tomatoes, cut into small chunks
50g celery stalks, trimmed and finely chopped
1 small onion, peeled and finely sliced
1 green pepper, deseeded and finely sliced
a few pitted black olives
2 tablespoons chopped fresh basil, plus a few sprigs to garnish
6 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 large garlic clove, peeled and crushed
salt
freshly ground black pepper

Method

  1. Put the dried bread into a bowl, and pour over just enough water to soften it, for a few minutes only. Reduce the pieces of bread to large chunks, and get rid of any surplus water in the bowl.
  2. Add the tomatoes and their juices, the celery, onion, green pepper, olives and chopped basil. Mix well and then add the olive oil, vinegar and garlic, with some salt and pepper to taste. Mix again until a juicy mixture results, and divide between serving plates. Serve garnished with a sprig of basil.
Tags:
Carluccio
vegetables
vegetarian
Italian
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