Panzanella (bread salad)
1 day-old ciabatta loaf, crusts cut off, cut into cubes
300 ml - extra-virgin olive oil
100 ml - balsamic vinegar
1 - garlic clove, crushed
5 - ripe tomatoes, roughly chopped
1 - small red onion, finely sliced
½ bunch - basil
salt and pepper
Level of difficulty: easy
Bake the bread in a warm oven until golden brown and dry. Leave to cool.
Place the oil, vinegar and garlic in a bowl, add the bread and toss together. Add the tomato and onion and tear in the basil leaves. Toss again, season to taste and serve immediately.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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