Panzanella

Panzanella

Italian torn-bread salad

By
From
Half-Hour Hungries
Serves
4
Prep
30 mins
Cooking time
20 mins
Photographer
Mark Roper

Panzanella is a traditional Italian salad from Tuscany. It’s packed with flavour and works equally well as a snack or as a side dish.

Ingredients

Quantity Ingredient
1 x 300g rustic bread loaf, such as casalinga or ciabatta, torn into 3 cm pieces
2 garlic cloves
400g assorted small tomatoes, such as cherry and grape tomatoes, sliced in half
2 tablespoons firmly packed fresh basil leaves
50g capers, rinsed and squeezed dry
3 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1 1/2 teaspoons sea salt
1/4 red onion, finely diced

Method

  1. Pre-heat your grill (broiler) to high. Arrange the bread pieces in one layer on a baking tray.
  2. With adult help: Toast the bread under a hot grill for 3 minutes. Wearing oven mitts and using tongs, turn the bread over, then grill for a further 3–4 minutes, or until lightly golden.
  3. While the bread is toasting, grate or crush the garlic into a large serving bowl. Add in the remaining ingredients and mix well.
  4. With adult help: Wearing oven mitts, remove the baking tray from the grill. Using tongs, add the toasted bread to the salad and combine well. Best served immediately, while the bread is still crunchy!

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Pre-heat your grill on high at least 10 minutes before cooking.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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