"Taking your everyday salad to new heights. A 'ready in under 20 minute meal' that will make you feel a million bucks. Remove the mozzarella to make it vegan, but listen to me, olive oil is your best friend here."
Panzanella Salad
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 3 slices of torn old bread
- 1/2 thinly sliced red onion
- 6 halved cherry tomatoes
- 1 tablepoons salted capers
- 2 stalks of removed from the stem basil leaves
- 1 handful of arugula
- 1/4 cup extra virgin olive oil
- 1 tabelspoons red wine vinegar
- 1 ball torn mozzarella
- 1/2 teasopon sea salt
- 1/4 teasopon freshly ground cracked pepper
Method
Step 1
On a lined baking tray, scatter the bread pieces and sprinkle with a pinch of salt. Bake at 150 degrees Celsius for 20-30 minutes or until the bread dries out and turns crusty but not toasted or that similar to croutons. Remove from the oven and leave too cool.
Step 2
Meanwhile, mix the olive oil, vinegar and pinch of salt and pepper in a small jar or bowl - jar is easier as you can place the lid on and shake but alternatively whisking in a bowl does the trick. Set aside.
Step 3
In a large bowl, mix the bread, onion, tomatoes and capers (as well as the mozzarella if you are using). Drizzle over the dressing. When serving, add the herbs (basil and arugula) and mix well. Serve with salt and pepper on the side as well as extra basil on top.