Bread salad “Panzanella”

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: none

Ingredients

1 clove garlic, halved
1/2 a ciabatta loaf
6 tbsp Filippo Berio Extra Virgin Olive Oil or Filippo Berio Fruttato Extra Virgin Olive Oil
1 tbsp red wine vinegar
4 ripe vine tomatoes
1 red onion, sliced
1 yellow pepper, deseeded and diced
1/2 cucumber, deseeded and peeled
2 tbsp shredded basil leaves
50g pitted black olives, halved

Method

Rub the halved garlic clove all over the inside of a large salad bowl. Break the bread into rough chunks then sprinkle over the oil, vinegar and 2 tbsp water. Toss well and leave to soak for 5 mins.
Meanwhile prepare all the remaining ingredients. Stir the vegetables into the bread and toss well to mix then serve.

COOK WITH:
Fruttato Extra Virgin Olive Oil

A robust, full flavoured Extra Virgin Olive Oil. For those who enjoy a rich, full bodied Olive Oil flavour. Perfect for dipping with bread, flavouring or drizzling.