Panzanella

    Panzanella

    36saves
    1hr10min


    299 people made this

    About this recipe: A simple, yet delicious salad, that's bursting with flavours from the Mediterranean. Tomatoes are tossed with olives, fresh mozzarella, basil and croutons in an olive oil-balsamic vinegar dressing. The perfect summer salad that can be enjoyed any day of the week.

    Ingredients
    Serves: 8 

    • 275g day old ciabatta bread, torn into bite-size pieces
    • 75ml olive oil
    • salt and pepper to taste
    • 3 cloves garlic, finely chopped
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 4 medium ripe tomatoes, cut into wedges
    • 125g sliced red onion
    • 10 basil leaves, finely sliced
    • 85g pitted and halved green olives
    • 110g fresh mozzarella cheese, cut into bite-size pieces

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:20min marinating  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a large bowl, toss bread with 75ml olive oil, salt, pepper and garlic. Lay bread on a baking tray and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
    3. While the bread is in the oven, whisk together 4 tablespoons of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

    Recently viewed

    Reviews (1)

    PansyApplewood
    0

    Excellent! I used Pain de Campagne, a country French bread I had made a few days earlier. The only changes I made was to substitute the black olives for the green and green onions for the red. Loved it. - 15 Aug 2012

    Write a review

    Click on stars to rate