PANZANELLA – ITALIAN BREAD SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

5 slices of French baguette

8 tbsp. extra virgin olive oil

1/2 small cucumber

5 cherry tomatoes

2 green onions

3–4 sprigs of basil

2 tbsp. balsamic vinegar

squeeze of lemon juice

sea salt

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 791kcal
Fat: 58.3g (8.5g S.Fat)
Carbs: 62.3g
Protein: 13.1g
Sugar: 13.3g
Sodium: 540mg

METHOD

Preheat the oven to the highest setting. Place the baguette slices in a bowl and cut them into bite-sized cubes. Mix in 4 tbsp. of the oil with your hands.

Spread the bread out on a baking sheet lined with parchment paper. Bake for 10 minutes in the centre of the oven, or until crisp (keep an eye on it, as you do not want it to burn). Allow to cool after removing from the oven.

In the meantime, cut the cucumber into bite-sized chunks. Cut the tomatoes in half. Trim the green onions and cut them into rings. Remove the basil leaves and shred them. Combine the cucumber, tomatoes, green onions, basil, and bread cubes.

To make the dressing, whisk together the remaining oil, vinegar, lemon juice, salt, and pepper. Transport the dressing and salad separately and, ideally, combine them 20 minutes before serving to allow the bread to absorb the dressing.