Billington’s

Panzanella

Recipe Submitted By: bakingmad

This is a traditional Tuscan tomato and bread salad so simple to make that is fantastic for anyone needing a quick and easy meal. Panzanella is definitely a lunchtime favourite.
683 calories and 9% fat per serving

Preparation Time 20 minutes
Portions Serves 2
Skill Level Easy
Average Rating 0 stars
 

Panzanella Ingredients

5 Allinson’s Brown Batch with taste of sour dough Slices
8 tbsp Olive Oil Extra virgin
0.50 Cucumber Cut in half lengthways then sliced
1 Red Onion Small, sliced
5 Tomatoes Vine
2 Garlic Cloves, peeled and chopped
grams Basil Fresh leaves, handful
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    How to make Panzanella

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    1. Tear the bread into chunks and place in a large bowl, add the olive oil and 1 tablespoon of red wine vingear.
    2. Remove the tomato skins by lightly scoring the base of the tomato then placing in boiling water for a bout 30 seconds and refreshing in iced water, the skins should come off easily.
    3. Cut each tomato into 6 and add to the bowl.
    4. Add the cucumber and red onion, sprinkle over the garlic season with salt and pepper and mix with your hands until well combined.
    5. Pour in the remaining red wine vinegar and the basil leaves and mix again
    6. Serve
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