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PANZANELLA
Prep/Cooking Time: 15-30 Minutes
Printable VersionIngredients
- 60g Stale bread
- 80g Panzanella dressing
- 40g Cucumber
- 60g Tomatoes
- 40g Red bell pepper
- 20g Red onion
- 20g Olive oil
- 20g Capers
- 30g Olives
- Basil
- Salt
- Pepper
Instructions
- Take the old stale bread and cut into 1" pieces
- Lay the diced bread on a baking sheet and drizzle with olive oil
- Season with salt and pepper
- Place the bread in a pre heated oven at 140c
- Cook till the bread is crispy and dry through
- The bread may turn golden brown, this is fine unless it gets too dark
- Nice golden edges are what you are aiming for.
- Once the bread is cooked remove from the oven and cool at room temperature
- Once cold place in air tight containers till needed
- Reserve
- Take the cucumber, tomatoes, bell pepper and red onion. Peel and clean them all
- Drain the olives and capers and reserve till needed
- Pick the leaves from the basil and keep in the fridge till needed
- Once cleaned cut the cucumber and tomatoes into bite sized pieces and place in a bowl
- Cut the bell pepper into slices and add to the bowl
- Finely slice the red onion and again add to the bowl
- Add the dried bread to the bowl and add a generous amount of dressing
- Drizzle with olive oil and add the olives and capers
- Mix well and season to taste
- Add the fresh basil at the last minute and transfer to the serving dish
