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Bread salad “Panzanella”
Vegan Vegan Easy Easy time 0 - 15 minutes

Bread salad “Panzanella”

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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

  1. 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.
  2. 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.

See other delicious recipes

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Melanzane alla Tarantina

Salsa Magro (Lean Pasta Sauce)

Salsa Magro (Lean Pasta Sauce)

Panzanella with Red Onions

Panzanella with Red Onions
Back to all Recipes
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Filippo Berio
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    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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