panzanella salad - inspired by Polpo
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
35 mins
panzanella salad - inspired by Polpo
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 3 cups tomato mixed, room temperature, roughly chopped
- 1 red onion thinly sliced, small
- 4 lices bread from about 8 - 10cm of a loaf, stale
- basil small handful, leaves
- extra virgin olive oil
- sea salt flakes
- black pepper freshly ground
- red wine vinegar
Instructions
- Pre - heat your oven to 180C / 350F. Break the bread into small chunks of about 2cm square.Toss the bread in a bowl with a generous drizzle of olive oil, and rub the oil into the bread. Spread the bread out onto a baking tray and bake until it turns golden and crisp (about 10 - 15 minutes).
- Finely slice the red onions, sprinkle with a little sea salt and allow to stand for 10 minutes.
- Add your chopped up tomatoes to the onions, add a good glug of olive oil and red wine vinegar and toss.Add the torn basil.
- Finally add the bread, toss it all together, allow it to stand for a short while to soak up all the juices, then serve.
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