Vegetable & herb panzanella salad

Vegetable & herb panzanella salad

By
From
Love Your Lunches
Makes
2–3 lunch portions
Photographer
Bec Dickinson

Firm and rustic bread with a crispy crust, such as sourdough, works best in this salad. You can customise the panzanella flavours to suit the herbs you have at hand. Cured meats are a nice smoky addition.

Ingredients

Quantity Ingredient
4 slices of stale bread, cut into rough cubes
80ml olive oil
300g mixed tomatoes, cut into wedges
100g roasted peppers, sliced
1 red onion, finely sliced
2 tablespoons capers in brine
large handful basil, roughly chopped
1 tablespoon red wine vinegar
salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C. Line a roasting tin with baking parchment.
  2. Lay the bread out on the lined tray, drizzle over 3 tablespoon of the olive oil, and salt and leave to dry out in the oven for 15 minutes. Set aside to cool.
  3. In a medium bowl, toss together the cooled bread, tomatoes, peppers, onion, capers and basil. Drizzle over the vinegar and remaining olive oil, and season to taste.
  4. Portion into lunch boxes, and store in the fridge. Best eaten within 2 days.

Note

  • Vegetarian Dairy-free
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again