Warm Panzanella Salad

clock 15 minutes + 5 minutes bowl Serves 4

Ingredients

  • 1/3 cup olive oil
  • 4 slices bacon
  • 1/2 loaf ciabatta or sourdough, torn into chunks
  • 4 Roma tomatoes, cut into thin wedges
  • 2 Lebanese cucumbers, chopped
  • 1 red onion, thinly sliced
  • 1 cup basil leaves
  • 1 cup parsley, chopped
  • 1 Tsbp white wine vinegar
  • Salt and pepper
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How to Chop an Onion

Method

  • 1. Heat half of the oil in a large frying pan on medium. Fry bread and prosciutto for 4-5 minutes. Put aside and keep warm.

  • 2. Meanwhile, in a large salad bowl, combine tomatoes, cucumber, onion and herbs.

  • 3. In a jug, whisk remaining oil and vinegar together. Season to taste. Toss bread and bacon through the salad. Drizzle with dressing to serve.

  • Tip

  • Freeze any leftover bread to make breadcrumbs.

  • PER SERVE

  • • Energy 2416Kj • Protein 19g • Total Fat 27g • Saturated Fat 5g • Carbohydrates 60g • Sugars 11g • Sodium 1098mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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