Sourdough panzanella

Name: Sourdough panzanella
Prep time: 20 min
Total time: 70 min
Yield: 4
Ingredients: 250 g sourdough bread; 350 g tomatoes; 2 garlic cloves; 3 sprig basil leaves; 1 sprig oregano; 250 g cucumbers; 1 stick celery; 1 red onions; ¼ tsp juice; 6 tbsp olive oil; 1 tbsp red wine vinegar; 4 dried tomatoes in oil

main dish salad summer

Total: 1 hr 10 min. | Active: 20 min.

vegan, lactose-free

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Panzanella is a traditional Italian summer dish that is great for using up old bread. I like to use simple, good-quality ingredients for maximum flavour. Sourdough bread gives the dish added spiciness and depth.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Panzanella mixture
350 g	tomatoes, cut into cubes
2	garlic cloves, finely chopped
3 sprig	basil leaves, torn into pieces
1 sprig	oregano, torn into pieces
2 tbsp	olive oil
¼ tsp	juice

Bread
250 g	sourdough bread day old, cut into cubes

Panzanella
250 g	cucumbers, cut into cubes
1 stick	celery, sliced
1	red onion, finely chopped
4	dried tomatoes in oil, drained, cut into strips
1 tbsp	red wine vinegar
4 tbsp	olive oil

How it's done

Panzanella mixture

Mix the tomatoes, garlic, herbs, oil and salt in a bowl, cover and leave to absorb for approx. 10 mins. Pour off the resulting juice and set aside. Return the panzanella mixture to the bowl.

Bread

Mix the bread with the reserved juice from the panzanella mixture, spread on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on the tray.

Panzanella

Add the cucumber, celery, onion, dried tomatoes, vinegar and oil to the bowl containing the panzanella mixture. Add the bread, mix well. Cover and allow the panzanella to infuse in the fridge for approx. 30 mins. prior to serving.

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