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panzanella salad - inspired by Polpo
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panzanella salad - inspired by Polpo

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
15 mins
Total Time
35 mins

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

    Cup of Yum
  1. 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).
  2. Finely slice the red onions, sprinkle with a little sea salt and allow to stand for 10 minutes.
  3. 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.
  4. Finally add the bread, toss it all together, allow it to stand for a short while to soak up all the juices, then serve.