Panzanella salad sent in by Sophie Sangster from Manly, NSW.
stale bread, 2 cups torn croutons
extra-virgin olive oil, ¼ cup
cherry tomatoes, 250g punnet, halved
cucumber, 1, chopped
red onion, 1 small, thinly sliced
basil leaves, 1 tablespoon
finely chopped, plus extra
leaves, to serve
balsamic vinegar, 1 tablespoon
- Preheat oven to hot, 200°C.
- Arrange bread on an oven tray. (“I use Turkish bread as it makes the crunchiest croutons,” Sophie says.) Drizzle with 1 tablespoon oil. Bake 5-10 minutes, until golden and crisp. Cool slightly.
- In a salad bowl, combine croutons, tomatoes, cucumber and onion.
- In a small jug, whisk remaining oil, basil and vinegar together. Season to taste. Drizzle over salad, tossing to combine. Serve scattered with extra basil leaves.