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Ingredients
| 2 | stale ciabatta rolls
stale ciabatta roll (or other crusty bread) | ||
| 300 g g | tomatoes
tomato (any variety) | ||
| 0.25 | red onions
red onion (finely sliced) | ||
| 200 g g | roasted peppers
roasted pepper (drained and chopped) | ||
| 100 g g | feta
feta (broken into small chunks) | ||
| 0.5 tbsp tbsp | balsamic vinegar balsamic vinegar | ||
| 2 tbsp tbsp | olive oil olive oil | ||
| 1 bunches bunch | basil
basil (roughly chopped) | ||
| salt salt | |||
| peppers pepper |
Feta panzanella salad
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10 min
(15)
Method
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.
- 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.
