PANZANELLA (TOMATO AND SOURDOUGH SALAD)

June 15, 2020
Serves: 1
Prep Time: 15 mins
  1. Grab yourself a large bowl. Place in your stale bread and cover with some filtered water. Leave to soak for around 10 minutes.
  2. Once the bread has soaked up all the water (remove any excess water that hasn’t been absorbed) drizzle over some extra virgin olive oil, salt and pepper.
  3. Then top with the tomatoes, onions, basil, oregano and some more extra virgin olive oil. Enjoy!

Ingredients

  • 2 x pieces of stale sourdough
  • 2 x tomatoes, diced
  • ¼ red onion, diced
  • 100-150 ml filtered water
  • Basil
  • Oregano

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