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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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0:10 min
(7)
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.
