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Panzanella

Nutritional info per serving

  • Calories: 265
  • Fat: 18.0g
  • Saturated fat: 2.6g
  • Salt: 0.26g

Panzanella

This flavour-packed Tuscan tomato and bread salad is a traditional way of using up a stale loaf, but you can make it just as easily with leftover pitta bread

Ingredients

  • 1/2 cucumber, peeled and chopped
  • 1 medium red onion, chopped
  • 4 tomatoes, deseeded and chopped
  • 2 pitta breads, torn into chunks
  • 2 tbsp red wine vinegar
  • 1/2 tsp sugar
  • 5 tbsp extra virgin olive oil
  • 1 handful basil leaves, 6 leaves torn into strips

Ready in: 2 hours 15 minutes

Serves: 4

Method

  1. Peel and chop the cucumber. Chop the medium red onion. Deseed and chop the tomatoes. Roughly tear up the pitta breads. Tear up 6 of the basil leaves.
  2. Put the cucumber, onion, tomatoes and pitta bread into a bowl.
  3. Whisk 1 tbsp vinegar with salt, pepper and the sugar, then gradually whisk in 4 tbsp oil.
  4. Toss the dressing through the salad, together with the basil strips, then cover and leave for at least 2 hours.
  5. Sprinkle over the whole basil leaves to serve.
  6. You can add a touch more vinegar or oil if you think it needs it, but the texture shouldn’t be soggy.