Panzanella

INGREDIENTS

  • 1kg Tomato
  • 1 1/2 cup Cucumber
  • 150g Red onion
  • 1 cup Basil leaves
  • 1 1/2 cup Sourdough bread
  • 1/2 tspn Sea Salt
  • 1/2 tspn Pepper
Print Recipe

Suggestion: Preparation Time – 15 minutes.

Chop the tomatoes into approximately 1cm pieces and place into a large mixing bowl with the cucumber, red onion and basil.

Remove the crusts from the bread and cut into small pieces. Put the bread into a bowl and sprinkle with Verjuice. The bread should be moist but not soggy. Add the bread to the tomato mixture.

In a separate bowl, mix the Extra Virgin Olive Oil & Vino Cotto together, then pour over salad and mix to combine.

Finally drizzle the Red Wine Vinegar over the salad and season to taste with sea salt and freshly cracked black pepper and serve.