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Panzanella Salad

Panzanella Salad

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 5

  • Italian basil leaves 4-6 nos

  • garlic infused olive oil 10 ml

  • French bread, cut into 1 inch cubes 100gms 1 nos

  • salt 1 tsp

  • ripe tomatoes, cut into 1 inch cubes 2 nos

  • hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick 1 nos

  • red bell pepper, cut into 1 inch cubes 1 nos

  • yellow bell pepper, cut into 1 inch cubes 1 nos

  • red onion, cut into half and thinly sliced 1/2 nos

  • capers, drained 3 tbsp

  • For the vinaigrette: garlic infused olive oil 10 ml

  • English mustard 1/2 tsp

  • champagne vinegar 20ml chilly infused olive oil 3 tbsp

  • salt 1 pinch

  • Freshly ground SPRIG TGSEB Whole Black Pepper 1 tsp

Directions

  • 01

    Heat the garlic infused olive oil in a large pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

  • 02

    For the vinaigrette: Whisk all the ingredients together.

  • 03

    In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.

  • 04

    Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.

  • 05

    Serve, or allow the salad to sit for about half an hour for the flavours to blend.

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