Name: Panzanella
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 loaf stale ciabatta; 6 tomatoes (900g), seeded, chopped coarsely; 2 trimmed celery stalks (200g), chopped coarsely; 1 lebanese cucumber (130g), peeled, seeded, chopped coarsely; 1 red onion (170g), chopped coarsely; Red wine vinaigrette; 1/4 cup (60ml) red wine vinegar; 1/2 cup (125ml) olive oil; 1 clove garlic, crushed; 1/4 cup finely shredded fresh basil leaves

Ingredients

1/2 loaf stale ciabatta

6 tomatoes (900g), seeded, chopped coarsely

2 trimmed celery stalks (200g), chopped coarsely

1 lebanese cucumber (130g), peeled, seeded, chopped coarsely

1 red onion (170g), chopped coarsely

Red wine vinaigrette

1/4 cup (60ml) red wine vinegar

1/2 cup (125ml) olive oil

1 clove garlic, crushed

1/4 cup finely shredded fresh basil leaves

Method

1.Discard soft centre from bread; cut crust into 2cm cubes.

2.To make red wine vinaigrette, place ingredients in screw-top jar; shake well.

3.Place bread in large bowl with tomato, celery, cucumber, onion and dressing; toss gently to combine.

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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