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Panzanella

This flavour-packed Tuscan tomato and bread salad is a traditional way of using up a stale loaf, but you can make it just as easily with leftover pitta bread.

  • Timer Prep 135 min
  • Chart 265.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Peel and chop the cucumber. Chop the medium red onions. Deseed and chop the tomatoes. Tear the pitta breads into chunks. Tear a few of the basil leaves into strips.

Method

  1. 1 Put the cucumber, onion, tomatoes and pitta bread into a bowl.
  2. 2 Whisk 1 tbsp vinegar with salt, pepper and the sugar, then gradually whisk in 4 tbsp oil.
  3. 3 Toss the dressing through the salad, together with the basil strips, then cover and leave for at least 2 hours.
  4. 4 Sprinkle over the whole basil leaves to serve.
  5. 5 You can add a touch more vinegar or oil if you think it needs it, but the texture shouldn’t be soggy. Serve on its own or with barbecued chicken.
  • Average per serving
  • Calories 265.0kCal
  • Fat18.0g
  • Saturated2.6g
  • Salt0.26g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg