I made this (DELICIOUS) salad a few weeks (maybe months?) ago and thought I'd better post it before the sunny, salad eating weather leaves us. *note to sunny, salad eating weather: Please leave us, it is well and truly Autumn and we have had enough of you.*
Panzanella Salad
Salad Ingredients:
Olive Oil
Ciabatta Bread (6 cups, cut into cubes)
2 Lebanese cucumbers
Yellow Capsicum
Red Capsicum
Punnet of Cherry Tomatoes, halved
1/2 Red Onion
250g Feta Cheese, cubed
Handful of Kalamata Olives, halved
Salt
Vinaigrette:
1 Clove Garlic, crushed,
Pinch of Dried Oregano (I used this because I didn't have any fresh herbs on hand...it was yummy, but is also amazing with fresh basil!)
Tsp Dijon Mustard
1/4 cup Red Wine Vinegar
1/3 cup Olive Oil
Method:
Slurp some olive oil into a large frypan. When hot, fry ciabatta in batches (with a sprinkling of sea salt) until golden brown, adding more oil as required.
Halve the cucumbers lengthways, and scrape seeds out with a teaspoon. Chop into slices that are about a centimetre thick. Chop the capsicums into slices about 2cm by 2cm. Slice the onion, I like to have fairly large slices so that the bits are easy to pick out. I love the flavour the red onions gives the salad, just don't get too excited about chomping down on masses of red onion. Throw the capsicum, onion, cucumber and tomatoes into a large bowl with the olives and feta.
Whisk all the ingredients of the vinaigrette together (or pop them all into a jar and shake!)
Pour the vinaigrette over the vegetables, then add the bread cubes. Toss to combine and to spread the vinaigrette about, then leave to sit for about thirty minutes. (This bit is tricky, but definitely worth it...the salad tastes amazing when all of the flavours have had a chance to mingle for a wee while.)
YUM!!! Cannot get enough of this salad!
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