Name: Panzanella
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: extra light olive oil, to shallow-fry, plus 2 tablespoons extra; 4 slices day-old crusty white bread, torn into 2cm pieces; 3 lebanese cucumbers, halved lengthwise, thinly sliced diagonally; 3 medium ripe tomatoes, coarsely chopped; 1 large red onion, halved, cut into thin wedges; 1/4 cup coarsely torn basil leaves; 2 tablespoon balsamic vinegar

Ingredients

extra light olive oil, to shallow-fry, plus 2 tablespoons extra

4 slices day-old crusty white bread, torn into 2cm pieces

3 lebanese cucumbers, halved lengthwise, thinly sliced diagonally

3 medium ripe tomatoes, coarsely chopped

1 large red onion, halved, cut into thin wedges

1/4 cup coarsely torn basil leaves

2 tablespoon balsamic vinegar

Method

1.In a large frying pan, pour olive oil to 3cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry bread, in batches, 1-2 minutes or until golden and crisp. Using a slotted spoon, transfer to paper towels. Top up oil between batches if necessary.

2.In a large serving bowl, combine bread, cucumber, tomato, onion and basil. Drizzle extra oil and vinegar over salad. Season with salt. Toss to combine, then serve at once.

Add a can of drained flaked tuna, if desired.
Note

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Ingredients

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