Panzanella with toasted almonds

Name: Panzanella with toasted almonds
Cook time: 30 min
Ingredients: 3 or 4 thick slices of day-old sourdough bread; extra virgin olive oil for brushing; 10 cherry tomatoes; 4 ripe tomatoes; 2 tbsp blanched whole almonds, toasted; half cucumber, thickly sliced; half red onion, finely sliced; 2 tbsp Spanish green olives; 2 tbsp basil leaves, torn; Dressing; 3 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; sea salt and black pepper

Jill Dupleix

October 19, 2011

Tuscan fettunta - grilled country bread with olive oilMarina Oliphant

Time:< 30 mins

Italian

A naturally leavened, great-tasting, low GI sourdough bread gives a rustic Italian salad like this real presence and character.

Ingredients

3 or 4 thick slices of day-old sourdough bread
extra virgin olive oil for brushing
10 cherry tomatoes
4 ripe tomatoes
2 tbsp blanched whole almonds, toasted
half cucumber, thickly sliced
half red onion, finely sliced
2 tbsp Spanish green olives
2 tbsp basil leaves, torn
Dressing
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
sea salt and black pepper

Method

Heat the grill. Brush the bread with olive oil and grill on both sides. Cut the bread into 2 cm cubes.
Cut the cherry tomatoes in half. Chop the other tomatoes roughly, catching the juices. Toss the bread in a large bowl with the almonds, tomatoes and their juices, cucumber, onion, olives, and basil.
Whisk the olive oil, vinegar, sea salt and pepper. Pour over the salad, tossing gently with your hands.
Strew the salad on a large platter.

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