PER­FECT PANZANELLA

This tra­di­tional Ital­ian bread and tomato salad is a great way to use up a stale loaf

Woman’s Day (Australia) - - Food to Love -

SERVES 6 Thinly slice ½ red onion and place in a bowl of cold wa­ter with a pinch of salt and leave to soak for 1 hour. Place 8 plum and 5 cherry toma­toes in a colan­der set over a bowl. Sprin­kle with ½ tsp salt and let drain. Tear 200g stale bread into chunks, place in a large bowl and moisten with 1/3 cup white wine vine­gar. Drain onion and add to bowl, along with 1 chopped yellow cap­sicum and 1 tbsp ca­pers. Gen­tly press toma­toes with your hands to squeeze juice into a small bowl. Re­serve juice and trans­fer toma­toes to bowl with bread. Add one small minced garlic clove to tomato juice, then whisk in 1/3 cup olive oil. Sea­son to taste. Pour dress­ing over salad and toss thor­oughly. Roughly tear half of 15 basil leaves and sprin­kle on top. Let sit for 30 mins to 1 hour. Serve in bowls and gar­nish with re­main­ing basil leaves.

Edited ex­tract from Bread Is Gold by Mas­simo Bot­tura (Phaidon, $49.95)

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