Panzanella salad

By: Tristan Welch From: Market Kitchen

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This recipe is classed as easy

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Prep time:
15 mins
Cook time:
5 mins
Serves:
6

Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more

Ingredients

  • 400g day-old loaf of bread
  • bunch Spring onions, finely sliced
  • 250g Tomatoes, chopped
  • 1/2 clove Garlic, peeled, crushed
  • bunch Basil, roughly torn
  • 150ml first press Rapeseed oil
  • 400ml water
  • 100ml white wine vinegar
  • large pinch Salt
  • 300g mixed salad leaves
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Method

1. Chop the bread into 2cm/1in cubes, then toast in a dry pan for 3-4 minutes, or until golden-brown all over. Set aside to cool.

2. In a bowl mix together the spring onions, tomatoes, garlic and fresh basil. Drizzle over the rapeseed oil and toss to coat.

3. In a small bowl, whisk together the water, white wine vinegar and a pinch of salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad. Mix well, then fold in the salad leaves and serve.

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