Tuscan panzanella salad recipe

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  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 318 calories / serving
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VEGGIE panzanella He

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Halve the tomatoes and squeeze the insides into a bowl. Reserve the shells. Add the garlic (as raw it will be quite potent but it should be distinct within the salad – no subtlety here), salt and pepper and whisk in the vinegar. Drizzle in a generous amount of extra virgin olive oil to make a dressing and leave to stand.

Meanwhile tear the bread into bite-size croutons and tip onto a baking sheet. Toss in olive oil till thoroughly coated and toast in the oven for about 5 minutes or until golden but not too crisp.

This ensures the bread doesn’t disintegrate too much when dressed and also adds a pleasing texture. Add the croutons to a salad bowl with the cucumber and olives. Chop the squeezed-out tomato shells and add, then pour over the dressing. You may need more oil.

Leave to stand for 5-10 minutes to ensure the bread soaks up the dressing. Toss in the rocket and basil leaves and serve.

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  • Ingredients

  • 1 loaf ciabatta bread or ½ sourdough loaf
  • 2tbsp olive oil
  • 6 ripe tomatoes
  • 1-2 garlic cloves, crushed
  • salt
  • pepper
  • 2tbsp red wine vinegar
  • extra virgin olive oil
  • ½ cucumber, diced
  • handful black olives, stoned
  • 25g rocket leaves (optional)
  • bunch basil leaves
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  • Energy 1335kj 318kcal 16%
  • Fat 14.8g 21%
  • Saturates 2.2g 11%
  • Sugars 6.7g 7%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 40.1g Protein 8.3g Fibre 4.5g

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