Panzanella Salad

 
 

Let’s take a trip to Tuscany, Italy to discover this gem of a salad bursting with a unique mélange of Italian flavours.

SERVES: 4

INGREDIENTS

FOR THE SALAD

  • 3 Slices of Brown Bread

  • 400g/ 35 Cherry Tomatoes

  • 190g Cucumber

  • 200g Bell Pepper (Mixed colours of your choice)

  • 1 Onion

  • 100g Olives

  • 80g/ 8pcs Red Radishes

  • 1/2 Cup Coriander

  • 1 Cup Basil Leaves

  • 2 tbsp Yellow Olive Oil

FOR THE DRESSING

  • 1 tbsp Balsamic Vinegar

  • 1 tbsp Fresh Lemon Juice

  • 2 tsp Brown Sugar

  • 2 tbsp Virgin Olive Oil

  • 1/2 tsp Dried Oregano

  • 1/4 tsp Crushed Black Pepper

  • 1/2 tsp Salt

Method

  1. Cut bread into small square and spread them on a baking dish. Sprinkle olive oil on top of them and ensure it is evenly coated using your fingers or brush. Roast them in the over at 180 degrees for 15 minutes and keep aside.

  2. Chop the cherry tomatoes and olives into halves, chop the bell peppers into cubes, chop onions, radishes and cucumber into slices. Chop the basil and coriander leaves as well.

  3. Make the dressing in a bowl by adding all the ingredients listed for dressing and stirring well.

  4. In a large mixing bowl add all the chopped salad ingredients and dressing. Mix it well and let it rest for 10 minutes so that the flavours blend together.

  5. Add the roasted bread pieces and toss well.

HELPFUL TIPS

  • Adjust the seasoning to your taste and serve immediately or within 2 hours.

  • Add the bread just before serving otherwise it will become soggy.

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