Name: Panzanella salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 x 150g turkish bread rolls; vegetable oil, to shallow-fry; 2 tablespoon dried italian herbs; 4 celery sticks, thickly sliced diagonally; 4 large roma tomatoes, coarsely chopped; 1 small red onion, coarsely chopped; 1/2 cup flat-leaf parsley leaves; 1/3 cup olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, crushed

Ingredients

2 x 150g turkish bread rolls

vegetable oil, to shallow-fry

2 tablespoon dried italian herbs

4 celery sticks, thickly sliced diagonally

4 large roma tomatoes, coarsely chopped

1 small red onion, coarsely chopped

1/2 cup flat-leaf parsley leaves

1/3 cup olive oil

1/4 cup red wine vinegar

2 cloves garlic, crushed

Method

1.Cut bread into 1cm slices, then each slice into 2cm pieces. Heat oil in a heavy-based frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry bread, in batches, for 1 minute or until lightly browned and crisp. Using a slotted spoon, transfer to paper towels. Sprinkle hot croutons with dried herbs. Cool.

2.Combine celery, tomato, onion and parsley in a bowl. Whisk oil, vinegar and garlic in a jug. Add oil mixture to salad. Toss gently to combine. Just before serving, toss croutons through salad.

Save time – Use bought croutons instead of making your own. Make ahead – Cook croutons a day ahead, then keep in an airtight container. Add olives and basil to salad. To shallow-fry, add oil to a depth of 3cm. For extra protein, serve with 330g low-fat fetta, 480g tofu, 300g baked ricotta or 12 hard-boiled eggs.
Note

Woman's Weekly Food

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Ingredients

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