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feed a family of 4 for (just over) £100 a month

Panzanella

I like the bread as crispy croutons. If you do too, fry the cubed bread in a little fat until crispy. Serve immediately to keep that crunch. Here are a few more ideas on how to make and flavour croutons

And for this different version of panzanella, click here

panzanella

 

 

 

panzanella

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Panzanella

The balsamic adds a little extra tartness that is very tasty!
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 432 kcal

Equipment

  • small sharp knife
  • chopping board
  • mixing spoon
  • mixing bowl

Ingredients
  

  • 380 g bread cubed (approximately 1 loaf of homemade bread from a 2lb loaf tin)
  • 2 tbsp balsamic vinegar
  • 5 tbsp oil
  • 1 tsp garlic powder
  • 2 cans plum tomatoes
  • 110 g onion sliced into tiny, tiny pieces (since you're going to eat it raw)
  • 1/3 pack fresh basil (optional), torn into little pieces, and the stems snipped into tiny cubes (approx 5 large leaves and stems)

Instructions
 

  • Cube the bread. If it is stale, soak it in a couple of tablespoons of water before adding the dressing and tomatoes.
  • Drain the tomatoes and chop them, reserving all the juices. Chop the onion very finely. First cut it into two halves, put the cut side down onto your chopping board, slice as thinly as your knife will allow, gather together your slice onion and cut finely again you should now have finely diced onion.
  • Put the bread in a salad bowl and mix in the remaining ingredients. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve. This will give 4 generous portions. The balsamic adds a little extra tartness that is very tasty!

Notes

 
Keyword budget meals, cheap family recipes, egg free

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