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Panzanella Salad

SERVES: 4 • TOTAL TIME: 5 MINUTES

Ingredients:

  • Olive oil for drizzling

  • 300 g day-old sourdough bread, coarsely torn

  • 250 g fetta, crumbled

  • ¾ iceberg lettuce, roughly torn

  • 250 g semi-sundried tomatoes

  • 100 g radicchio

  • Salt and pepper

Directions:

  1. Combine tomatoes, lettuce, radicchio, bread and feta in a large bowl.

  2. Season with salt and pepper to taste.

  3. Drizzle with olive oil and toss to combine.

Download Recipe Here:

Panzanella Salad
.pdf
Download PDF • 3.97MB

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