Fresh pan­zanella

SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 5 MIN COOL­ING: 5 MIN

Drum Food - - CONTENTS -

200g cherry to­ma­toes, halved ½ red onion, thinly sliced salt flakes to taste

15ml (1T) but­ter

1 cia­batta bread, cubed hand­ful basil, shred­ded

15ml (1T) red wine vine­gar 45ml (3T) olive oil

150g moz­zarella balls, torn

1 Put the to­ma­toes and onions in a mix­ing bowl, add the salt flakes and toss well.

2 Heat the but­ter in a fry­ing pan over medium heat, add the bread cubes and fry, mak­ing sure to turn of­ten to brown the sides. Al­low to cool for 5 min­utes.

3 Add the bread cubes to the tomato and onion salad and toss through. Add the basil, red wine vine­gar and olive oil.

4 Fin­ish the tomato and onion salad with the moz­zarella balls.

Pan­zanella is an Ital­ian salad made from soaked stale bread and to­ma­toes.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.