Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
4 Ingredients
Number of servings
4
- 500grams mixed tomatoes, roughly chopped (see Tips)
- 2 cup day-old bread, torn
- 2tablespoons extra virgin olive oil
- 1/2 bunch basil, leaves picked, large leaves torn
Nutrition per serving
735kJ / 176Cal
735 Kilojoules or 176 Calories
8% of daily energy intake*
Protein
4.0grams
Fat
10.4grams
Carbs
16.6grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a refreshing summer salad? This panzanella salad recipe is bursting with fragrant basil and juicy tomatoes and is handy for using up day-old bread.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced and line a large baking tray with baking paper. Place tomato in a large bowl and season well with salt. Set aside.
Step 2 of 3
Place bread on a tray and drizzle generously with oil. Season well, then bake for 10 minutes, tossing halfway through, or until golden.
Step 3 of 3
Place tomato and basil in a large bowl, drizzle generously with oil and season with pepper, then toss to combine. Just before serving, add bread and toss to combine.
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