Panzanella (Tuscan tomato & bread salad)
320g (about half a loaf) sliced Traditional Italian Pane di Case
2 tablespoons olive oil
5 vine-ripened tomatoes, roughly chopped
1 continental cucumber, peeled at 1cm intervals, roughly chopped
1 yellow capsicum, deseeded, chopped
1 celery stick, trimmed, sliced
1/4 red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, finely chopped
Salt & freshly ground pepper
Torn fresh basil leaves, to serve
Tear the sliced bread into rough pieces about 3-5cm in size. Heat half the olive oil in a large frying pan over a medium-high heat. Add half of the bread. Cook, tossing occasionally, for 4 minutes or until golden. Transfer to a large bowl. Repeat with the remaining olive oil and bread.
Add the tomatoes, cucumber, capsicum, celery and red onion. Combine the extra virgin olive oil, red wine vinegar and garlic. Add to the salad. Season with salt and pepper. Use clean hands to toss until well combined. Set aside for 30 minutes to allow the bread to soak slightly. Scatter with torn basil leaves to serve.