Panzanella

Panzanella

PT20M

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  • Panzanella

  • 8 slices of stale bread, rustic-style, cut into chunks
  • 1 cucumber, trimmed and cubed
  • 4 tomatoes, ripe, thinly sliced (plus extra to serve)
  • 1 red onion, thinly sliced
  • basil leaves, torn into small pieces
  • 100ml of extra virgin olive oil
  • 3 tbsp of red wine vinegar
  • vegetable oil, for deep-frying
  • 00 flour, for coating
  • salt
  • pepper
1
Pour enough vegetable oil for deep-frying into a deep-fryer or large deep pan and heat the oil 170°C
2
Soften the bread with a little bit of water, then squeeze the excess water out. Crumble the bread by hand and transfer to a large salad bowl. Add the cucumber, tomatoes, a quarter of the onion, and the basil
3
To make the dressing, whisk together the olive oil and vinegar in a small bowl and season with salt and pepper
4
Pour the dressing over the salad and stir thoroughly, then place the salad in the refrigerator until you are ready to serve
5
Dip the remaining onion slices in flour, then carefully add the onions to the hot oil and cook until crispy. Remove with a slotted spoon and drain on paper towels. Season with salt
6
Transfer the salad onto individual serving plates, sprinkle over the deep-fried onions and garnish with some extra tomato slices and basil leaves, if desired
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