PANZANELLA SALAD • 1 loaf day-old ciabatta, crust removed and torn into chunks • 500 grams roma tomatoes, cut into bite-size chunks • 100 grams cherry tomatoes, halved Salad • 100 grams baby plum tomatoes, halved • 1 small red onion, thinly sliced • 1 small cucumber, diced • 1 handful fresh basil leaves • ¼ cup extra-virgin olive oil • 2 tablespoons aged balsamic vinegar • 1 tablespoon red wine vinegar • Salt & pepper to taste 1. Lay the bread chunks on a baking sheet and bake in a preheated oven at 100 degrees Celsius for 30 minutes. Allow to cool. 2. Toss the bread and all remaining ingredients together in a large bowl and serve immediately. pindaramagazine.com.au Pindara Magazine 97
Pindara Private Hospital Magazine - Issue Nine
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