| ► Makes 1 Large or 2 Small Portions | |
| 5 slices of French baguette
8 tbsp extra virgin olive oil ½ small cucumber 5 cherry tomatoes 2 green onions 3–4 sprigs of basil 2 tbsp balsamic vinegar squeeze of lemon juice sea salt freshly ground black pepper |
Preheat the oven to as high as it will go. Cut the baguette slices into bite-sized cubes and put them in a bowl. Add 4 tbsp of the oil and mix well with your hands.
Line a baking sheet with parchment paper and spread the bread out over it. Bake in the center of the oven for about 10 minutes, until crisp (keep an eye on it, as you do not want it to burn). Remove from the oven and allow to cool.
Meanwhile, chop the cucumber into bite-sized chunks. Halve the tomatoes. Trim the green onions, then slice into rings. Pick off and shred the basil leaves. Mix the cucumber, tomatoes, green onions, basil, and cubes of bread.
Stir together the remaining oil with the vinegar, lemon juice, salt, and pepper to make the dressing. Transport the dressing and salad separately and ideally combine them 20 minutes before you are ready to eat, so the bread can absorb the dressing. |
PANZANELLA – ITALIAN BREAD SALAD
