Panzanella Salad with Crispy Bacon
Ingredients
Method
Slice tomatoes and place in a large bowl. Season with sea salt, cover and set inside the fridge for approximately 15 minutes.
Thinly slice red onion, add to another bowl with cold water and soak for approximately 15 minutes. Drain soaked onion slices then add to your sliced tomatoes.
Cut sourdough bread into chunks approximately 2.5 centimetres in size, add to a large bowl and toss with 1 tablespoon of extra virgin olive oil. Add bread cubes to a baking tray and bake until crispy in a preheated oven at 180 degrees.
Slice the bacon and cook over medium heat until crispy. Drain on a paper towel and set aside.
Remove tomatoes and onion from the fridge then add cucumber and bread chunks to the bowl. Add basil leaves, extra virgin olive oil, white vinegar, sea salt, pepper and mix to combine. Lastly, add crispy bacon on top and serve.
Ingredients
Directions
Slice tomatoes and place in a large bowl. Season with sea salt, cover and set inside the fridge for approximately 15 minutes.
Thinly slice red onion, add to another bowl with cold water and soak for approximately 15 minutes. Drain soaked onion slices then add to your sliced tomatoes.
Cut sourdough bread into chunks approximately 2.5 centimetres in size, add to a large bowl and toss with 1 tablespoon of extra virgin olive oil. Add bread cubes to a baking tray and bake until crispy in a preheated oven at 180 degrees.
Slice the bacon and cook over medium heat until crispy. Drain on a paper towel and set aside.
Remove tomatoes and onion from the fridge then add cucumber and bread chunks to the bowl. Add basil leaves, extra virgin olive oil, white vinegar, sea salt, pepper and mix to combine. Lastly, add crispy bacon on top and serve.