Shallot and tomato panzanella recipe

  • Serves 4
  • 15mins to prepare and 5-7mins to cook
  • 167 calories / serving
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Shallot, Cucumber and Tomato Italian Bread Salad (h)

Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut into bite sized chunks about 1cm squares. Cut the peppers into the same sized pieces as the cucumber. Cut the cherry tomatoes in half. 

Cut the shallots in half-length ways, remove the ‘leaves’ of the shallot, then cut into bite sized pieces of about 1cm squares.

Cut the bread in to bite sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200°C for 5-7 minutes or until just toasted then remove.

Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.

Place all of the ingredients in to a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil. Then place in to a serving dish.

For more inspirational recipes, watch the video on cooking with shallots

  • Ingredients

  • ½ cucumber
  • 2 sweet pointed peppers
  • 12 cherry tomatoes
  • 6 Echalion (banana) shallots
  • 2 slices of ciabatta or focaccia
  • 2 cloves of garlic, peeled
  • 2 tablespoons red wine vinegar
  • 100ml good olive oil
  • 8 basil leaves
  • Energy 690kj 167kcal 8%
  • Fat 12g 17%
  • Saturates 2g 9%
  • Sugars 8g 9%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 12.4g Protein 2.9g Fibre 3.4g


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