Recipe: Bread Salad (Panzanella)

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Molly used her Breadwinners’ delivery to create this unusual but tasty bread salad and she has very kindly shared the recipe with us!

Is there a limit to how much delicious sour dough bread one can eat in isolation? Apparently not. But there is sometimes a limit to how long your bread stays soft for. This recipe calls for your crunchy bread leftovers. 

The Recipe

You can chuck any bits from your fridge into this simple dish but here is what went into mine: 

  • 2 cloves of garlic crushed

  • 1 large cucumber quartered 

  • 5 ripe tomatoes cut into chunks 

  • 1 small bunch of mint (give or take 5 stalks), chopped

  • Half a large red onion diced 

  • 1 sourdough baguette

  • A small cup of olive oil

  • Salt and pepper to taste 

  • A squeeze of lemon 

Any bread will work. It’s equally delicious with seeded, wholegrain or white bread.  Some optional extras could be chickpeas, sesame seeds or beetroot. Yum!

For best results, if your bread is not already crunchy from being a few days old, cut it up into bite sized pieces and put it in the oven at 180 degrees for 20 minutes to give It some more crunch. 

Put the chopped ingredients into a big bowl and let it all marinate together. Serve cold from the fridge. 

 
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