Ingredients
- Crusty bread
- 2 capsicums (bell peppers)
- 4 cocktail tomatoes
- 2 cucumbers (seeds removed)
- Fresh basil
Dressing ingredients
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic
- Salt & pepper
Author of this recipe
This classic Italian salad has become a favourite on my summer BBQ menu. A panzanella salad is based on the idea that nothing is wasted in the kitchen. It is tradition to use leftover bread and spice it up with flavours like fresh basil, garlic, olive oil and balsamic vinegar - all perfect for a quick snacking salad. In this recipe I have used capsicum (bell pepper), tomatoes and cucumber for optimum crunch and colour.
Preparation
- Cut the bread into 2cm cubes, spray with olive oil and pan-fry until toasted and golden brown.
- Chop the capsicum and cucumber into bite-sized chunky pieces and add to a bowl with the bread.
- Whisk together the dressing ingredients and combine with the salad.
- Quarter the tomatoes and add to the salad at the last minute as this prevents them from breaking up.
- Gently combine the ingredients and serve with a fresh basil leaves.
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