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Tuscan bread salad - panzanella

Lynne Mullins

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Fattoush salad
Fattoush saladMarina Oliphant

Teams well with barbecued lamb and mint sausages.

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Ingredients

  • 4 thick slices sourdough bread (toasted)

  • 3 ripe tomatoes (chopped)

  • 1 Lebanese cucumber (unpeeled and chopped)

  • 1 small red onion (chopped)

  • 1/2 cup basil leaves (torn

  • 120ml extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 2 cloves garlic (finely chopped)

  • pinch sugar

  • salt and cracked black pepper

  • 100g Ligurian olives (available from delicatessens).

Method

  1. Tear 4 thick slices sourdough bread (toasted) into 1cm pieces and combine in a bowl with 3 ripe tomatoes (chopped), 1 Lebanese cucumber (unpeeled and chopped), 1 small red onion (chopped) and 1/2 cup basil leaves (torn). In a small bowl, whisk 120ml extra virgin olive oil, 2 tbsp red wine vinegar, 2 cloves garlic (finely chopped), pinch sugar, salt and cracked black pepper. Pour dressing over salad, toss gently and top with 100g Ligurian olives (available from delicatessens).

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