Video: Panzanella Salad

I make this dish often in the summer but you can make it any time. It’s a great use for leftover bread! 

The original recipe calls for stale bread to be soaked in water but I prefer crusty, grilled bread myself, and it’s always popular at my super clubs

Ingredients 

  • 1 fresh Cucumber
  • 2 cups cherry tomatoes (or cocktail tomatoes, quartered)
  • 1/2 a red onion (small)
  • 1 big handful fresh Basil
  • 4 Slices of Italian rustic bread, 1/2 inch thick
  • 1/3 cup olive oil  plus more for drizzling
  • 1/4 cup white wine vinegar
  • Fine sea salt
     

Instructions 

1. Prep the vegetables

  • Slice cherry tomatoes in half and transfer to a large bowl
  • Peel, quarter and dice cucumber in roughly 1/2 inch pieces, (if it’s small, slice in rounds). Add to tomatoes.
  • Thinly dice onions and add to the tomatoes and cucumber.
  • Tear the basil and it to the vegetables. 
  • Add half of the olive oil and lightly toss

2. Grill the bread

  • Preheat oven broiler or BBQ to high heat 
  • Once hot, broil or grill bread slices on both sides until golden but not burnt
  • Let bread cool briefly.  

3. Assemble the Panzanella

  • Break bread into small pieces and add to the vegetables
  • Add the rest of the olive oil and all the vinegar and toss with your hands 
  • Salt to taste and drizzle with some more olive oil when you serve