This classic Italian salad recipe is a great way of using up stale bread. If you're making it ahead of serving, reserve half the bread and toss it through right at the end - this will create an interesting balance of textures.
Feta panzanella salad
Ingredients
2
servings
-
- 2
- 300 g
- 0,25
- 200 g
- 100 g
- 0,5 tbsp
- 2 tbsp
- 1 bunch
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Preparation
Tear the bread into bite-sized chunks and leave out on a tray.
Chop the tomatoes into bite-sized pieces and put into a bowl. Add the onion, peppers and feta and season generously.
Toss in the ciabatta and mix well so all the juices combine and start to soak into the bed.
Dress with the oil and vinegar and toss again. Taste the juices, adjusting the seasoning accordingly.
Add the torn basil leaves, toss for a final time and serve.
