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Panzanella salad
- 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
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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
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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