Jumat, 18 Juni 2010

GF WF Tuscan Bread Salad

This popular Italian dish, also known as Panzanella, is a great way to use up leftover ciabatta.
Good with cold meats or a cheese platter.


Slightly stale GF Ciabatta Rolls cut into bite-sized pieces
400g Plum Tomatoes, quartered or cut into chunks
1/2 Red Onion, thinly sliced
1/2 Cucumber, peeled and cut into chunks
1 Tbls Red Wine Vinegar
3 Tbls Extra Virgin Olive Oil
1 pinch Coarse Sea Salt
1 pinch Black Pepper, freshly ground
1 bunch Flat-Leaf Parsley, coarsely chopped
8 Basil Leaves, torn into small pieces


Place the bread, tomatoes, onion, and cucumber in a serving bowl.
Sprinkle with the vinegar and oil and season to taste with salt and pepper, then mix well.

Set aside for 30–40 minutes, mixing thoroughly once or twice to ensure the bread pieces soak up all the juices.

Just before serving, scatter the herbs over the salad

If you make this dish 30–40 minutes in advance, the dressing and the juices from the tomatoes and cucumber have time to soak into the bread.
Add the herbs just before serving.

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