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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
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Pour enough vegetable oil for deep-frying into a deep-fryer or large deep pan and heat the oil 170°C
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
To make the dressing, whisk together the olive oil and vinegar in a small bowl and season with salt and pepper
Pour the dressing over the salad and stir thoroughly, then place the salad in the refrigerator until you are ready to serve
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
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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