serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 300 g good-quality ciabatta or sourdough bread
- Extra virgin olive oil, for drizzling
- Salt and black pepper
For the panzanella salsa
- 500 g large oxheart tomatoes
- 200 g finely chopped cucumber (peeled, deseeded)
- 100 g finely chopped red onion
- 100 g pomegranate seeds
- 15 g fresh basil leaves, thinly sliced, plus extra whole leaves to serve
- 60 g roughly chopped roasted walnuts
- 2 garlic cloves, crushed
- 150 ml good-quality extra virgin olive oil
- 2 tbsp sherry vinegar
- Salt and black pepper
Instructions
- To make the panzanella salsa, coarsely grate the tomatoes with a box grater, reserving the juice and discarding the tomato skins. Combine in a medium bowl with the remaining salsa ingredients.
- Preheat a chargrill pan or barbecue. Cut the bread into 2 cm slices and drizzle with olive oil. Sprinkle generously with salt and pepper, then grill until lightly charred. Remove to a cutting board, then cut into large chunks.
- Combine the charred bread and prepared salsa in a large bowl and toss lightly to combine. Transfer to a large serving bowl, garnish with extra basil leaves and serve.
Note
Use stale bread that is at least 1 day old for this recipe and very ripe tomatoes.
Photography by Jiwon Kim.
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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.
Stream free On Demand
The Cook Up with Adam Liaw
