Panzanella
28 April 2009
Panzanella
Prep time: 5mins
Cook time: 10mins
Serves: 4
Ingredients:
4 thick slices sourdough bread, virgin olive oil for brushing, ½cucumber, 100cherry tomatoes, ½red onion finely sliced, 2tbsp blanched whole almonds toasted, 2tbsp Spanish green olives, 2tbsp basil leaves. Dressing: 3tbsp extra virgin olive oil, 2tbsp red wine vinegar, salt, pepper
Method:
Heat grill. Brush the bread with olive oil, grill both sides, cut into 2cm cubes, peel cucumber, quarter lengthways, thickly slice. Halve the cherry tomatoes, chop the other tomatoes. Toss all 3 with onion, almonds, olives, basil. Whisk dressing ingredients together. Pour over the salad, toss gently.
Adapted from Lighten Up by Jill Dupleix. Published by Quadrille.
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