Make Panzanella: Grilled Bread & Tomato Salad

This recipe is thanks to Hidden Harvest, the local food waste organisation that encourages people to waste less by using more of what they have, shopping to a list and storing food correctly.

Prep: 25 mins

Cook: 10 mins

Set aside: 10 mins prior to serving

Store: 4 days in fridge / freeze leftover bread for 3-6 months

Ingredients

• 2 cups of stale bread, torn into 3-5 cm chunks
• 1⁄3 of a cup of extra-virgin olive oil
• 3 cups of ripe tomatoes, roughly chopped
• 1 1/2 cups of salad veggies e.g capsicum, cucumber, celery
• 1⁄2 a cup of red onion, finely chopped
• 2 Tbsp of balsamic vinegar
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 2 Tbsp of green herbs finely chopped e.g. basil, parsley, etc.

Method

In a large frying pan, heat half of the olive oil over a medium-high heat and add half of the bread. Cook, tossing occasionally, for 4 minutes or until golden.

Transfer into a large bowl then repeat using the remaining olive oil and bread.

Add the tomatoes, salad-ready veggies and red onion to the bread. Combine the remaining virgin olive oil, balsamic vinegar and garlic in a small bowl. Add to the salad and bread mixture then season to taste with salt and pepper.

Using clean hands, toss until well combined.

Set aside for 10 minutes to allow the bread to soak slightly.

Garnish with herbs to serve.

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