Colorful Panzanella with an Herb Dressing
25—30 Min
There are differing opinions as to the origin of panzanella: Some say it was a meal eaten by peasants to use up old bread, while others believe that fishermen used to soak stale bread in liquid on long journeys at sea and eat it with a small portion of vegetables. Either way, it doesn't really matter! As long as it tastes as delicious as this recipe here, that's all that matters.
Ingredients 4 Portions
- 500 gWholemeal bread
- 300 gCherry tomatoes
- 2 pieceMini cucumbers
- 200 gBlack olives, pitted
- 1 pieceRed onion, small
- 100 gCapers
- 40 gPine nuts
- 20 gBasil, fresh
- 8 tbsp.Olive oil, extra virgin
- 4 tbsp.White balsamic vinegar
- 1 tsp.Organic Oregano, Crushed
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Toast the pine nuts in a dry non-stick pan until they are nicely browned. Then put to one side.
- 2
Tear the wholemeal bread into bite-sized pieces and toast until crispy in the same pan with some olive oil. Leave to cool.
- 3
Wash and cut the cherry tomatoes into quarters. Wash and slice the mini cucumbers. Remove the stalk from the capers and cut any large capers in half. Peel the red onion, half then into fine rings. Add all the ingredients to a salad bowl.
- 4
Rinse the basil, pluck off the leaves and roughly tear them. Add to the rest of the ingredients along with the black olives.
- 5
Mix the olive oil, vinegar, oregano, a pinch of salt and freshly ground pepper to make a dressing, then pour over the rest of the ingredients and mix through thoroughly.
- 6
Mix the crispy wholemeal croûtons through the salad, dish the finished salad up onto plates and garnish with the pine nuts.
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