Monday, 9 September 2013

Summer Panzanella

I'm a big salad fiend; especially for Panzanella. This salad in particular is perfect for any time of day and any occasion. Tasty, full of flavour and satisfyingly filled - what more could you want?

All I use for mine to make 2-3 portions is:

2 slices of sourdough (a day or two old), torn up
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
A dash of  EVO oil 
Pepper, to season

4 or 5 tomatoes, chopped up
1 onion, sliced
A handful of olives, chopped
Cucumber, chopped

When you've torn up your bread, throw it in a bowl and add the WWV, balsamic, oil and pepper. Stir it all together. The bread needs at least half an hour to an hour to soak up the oil and vinegars. I'd recommend stirring it after a little while too so the bread all gets a little bit'a flavour.

While your bread is having a soak, chop up the onion, olives, tomatoes and cucumber. Pop the chopped goodies in a bowl and mix up a little. I usually pop a little bit of basil in the salad itself then a little more on top.

When the breads soaked up the oil and vinegars, give it another stir. Grab a frying pan and heat up on a low-medium heat. Throw your bread in and allow to brown. I usually leave mine for around 5 minutes, stirring every now and again, as I like mine quite crispy.

When the bread is browned and has hardened, pop it on some kitchen roll to soak a bit of the oil off.

Throw it on top of your salad and finish off with a bit of basil



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