Panzella Salad Recipe

Panzella Salad Recipe

Try a taste of Barley Bree at home with Fabrice’s panzanella salad

There are various versions of this economical and summery Italian salad. It tastes so good that it’s hard to believe that the main ingredient is stale bread.

If you don’t have a leftover loaf, just pop rough chunks of fresh bread in the oven for about 10 minutes to dry it out, then rub it with cut garlic for added flavour.

In a large bowl mix the stale bread, diced cucumber (without seeds if you prefer), cherry tomatoes cut in halves, ripe plum tomatoes cut into chunks, roasted red pepper (skin off and roughly diced) and a handful of black olives. If you like it, add a little chopped onion too. Pour over a tablespoon of olive oil, a tablespoon of red wine vinegar, salt and pepper and mix thoroughly. Leave for the flavours to mingle for about 30 minutes.

Serve with shredded fresh basil on top, or a few rocket leaves if you prefer. For a more substantial lunch, while the salad is soaking up the flavours, why not cook a nice fresh fish fillet? Grilled or pan-fried mackerel, sardine or red mullet would all go perfectly with this salad.