Italian

Panzanella (Italian bread salad) with almonds

Name: Panzanella (Italian bread salad) with almonds
Yield: 6
Cuisine: /italian
Ingredients: 1 loaf day-old country bread or ciabatta, crusts removed, cut into 2cm slices; 1/4 cup (60ml) olive oil, to brush; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons red wine vinegar; 1/4 cup (40g) blanched almonds, toasted; 4 vine-ripened tomatoes, chopped; 10 cherry tomatoes, halved; 1 large Lebanese cucumber, peeled, roughly chopped; 1/2 red onion, thinly sliced; 2 tablespoons torn basil leaves

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Rich in Italian flavours, this dish is sure to get even meat lovers reaching for this hearty vegetarian meal.

1 loaf day-old country bread or ciabatta, crusts removed, cut into 2cm slices
1/4 cup (60ml) olive oil, to brush
1/4 cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup (40g) blanched almonds, toasted
4 vine-ripened tomatoes, chopped
10 cherry tomatoes, halved
1 large Lebanese cucumber, peeled, roughly chopped
1/2 red onion, thinly sliced
2 tablespoons torn basil leaves

Method

1.

Preheat grill to high. Brush bread on both sides with olive oil. Grill on each side until golden, then cut into 2cm cubes. In a large bowl, whisk extra virgin oil and vinegar, and season to taste. Add the remaining ingredients and bread, and toss with your hands. Serve on a platter.

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