Tomato & Cucumber Panzanella Salad

Name: Tomato & Cucumber Panzanella Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves: 2–4
Cuisine: Italy
Ingredients: 1 large cucumber, peeled, halved lengthways and cut into 5 mm (¼ inch) half moons; freshly ground black pepper; sea salt flakes; 1 tablespoon white wine vinegar; 45 ml (1½ fl oz) extra virgin olive oil; 400 g (14 oz) ripe tomatoes and cherry tomatoes, mixed; 120 g (4¼ oz) baguette, cut into cubes; 1½ tablespoons olive oil; 2 garlic cloves; 1 small handful basil leaves

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
20 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

If you have stale bread to use up, this classic Italian salad is ideal. As ever for simple dishes, good-quality ingredients are crucial, so use lovely ripe tomatoes, flavourful olive oil and excellent bread.

Ingredients

2 garlic cloves
1½ tablespoons olive oil
120 g (

Europe
Italy
Side dish
Mediterranean
Vegan

Method

Slice 1 of the garlic cloves. Pour the olive oil into a cold frying pan and add the sliced garlic. Gently cook until the oil heats and the garlic starts to colour. Remove the garlic with a slotted spoon and discard. Add the bread to the oil, increase the heat to medium–high and toss until crisp and golden. Transfer to paper towels.

Cut the tomatoes into bite-sized pieces, put in a colan