Grilled panzanella salad
Prep:
20 mins
Cook:
20 mins
Lovely crunchy salad. Great way of using up bread that is past its best.
1 red onion, diced
1 cucumber, cut into 2cm rounds
8 tomatoes, cut into small chunks
1 red pepper, cut into 3 large pieces
1 yellow pepper, cut into 3 large pieces
2 tbsp capers
1 loaf sourdugh bread, sliced (stale bread works well)
1 clove garlic, halved
Large bunch of fresh basil, chopped
6 tbsp olive oil
2 tbsp white wine vinegar
Preheat the barbeque to a medium heat.
Place prepared cucumber, tomato, onion and basil in a serving bowl.
Drizzle with olive oil.
Brush one side of the peppers with olive oil and place on the grill for around 4 mins.
Turn over and repeat the process on the other side.
Brush olive oil on the sourdough bread and place on the barbeque.
Turning once and brushing the other side with oil.
Once grilled, rub garlic clove over the bread to infuse flavour.
Chop bread into small pieces.
Mix the grilled bread and peppers in with the cucumber, tomato, onion and basil.
Drizzle with a little extra olive oil, add white wine vinegar and season.
Serve.
Serves
6
Preparation Time
20 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables, Bread
Recipe Type
BBQ, Grilling, Side Dish, Salads, Vegetarian
Cuisine
Italian
Special Info
Nut free, Vegetarian, Dairy free
Level of Difficulty
Moderately Easy
