Panzanella Salad
This delicious salad is the perfect accompaniment to some grilled meat or fish
Servings 4 people
Calories 420kcal
Ingredients
- 600 g medley of tomatoes roughly chopped
- 200 g old crusty bread roughly chopped/torn
- 2 cloves garlic crushed
- 8-10 anchovies chopped
- 2 tbsp capers
- 1 small red onion thinly sliced
- 8 tbsp olive oil
- 2 tbsp balsamic vinegar
- pinch salt
- pinch pepper
- pinch chili flakes optional
- 1 handful basil leaves torn
Instructions
- Whisk the oil, vinegar and salt/pepper together and set aside.
- Add all salad ingredients EXCEPT basil to the large mixing bowl. Add 1/2 of salad dressing and stir well to combine.
- Add more dressing as required and throw in most of the basil and toss gently so as not to bruise the basil.
- Serve panzanella salad on plate or new bowl and sprinkle remaining basil on top.
Notes
Essential Tools
- chopping board
- sharp knives
- large mixing bowl
- whisk
- small mixing bowl
- measuring spoons
Tips/Tricks
- its all about the tomatoes so make sure you work with the best ones you canget your hands on
- you can substitute red wine vinegar if you don't have balsamic
to bulk up the salad more feel free to add rocket or mesculin leaves - add the salt sparingly to the salad as you will have salt from the capers & anchovies
Nutrition
Calories: 420kcal | Carbohydrates: 33g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 383mg | Potassium: 435mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1275IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg