Panzanella

This Italian bread salad is best described as a type of freestyle bruschetta. It is a wonderful way to use up stale bread. And it also tastes even better the next day.

Best made with good quality organic sourdough, thickly sliced, torn apart, and then left overnight to get even more stale.



Panzanella

Cubes of stale bread

2-3 ripe tomatoes, sliced into eighths

Fresh basil bunch, leaves only, gently torn

1 red onion, finely diced

Dressing

4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sugar

1/4 tsp iodised salt

1 garlic clove, crushed

1. 
   
   Place all salad ingredients in a large bowl
2. 
   
   Combine dressing ingredients in a jar and shake until sugar and salt dissolved
3. 
   
   Pour dressing over salad and stir gently until it coats all salad ingredients