Panzanella Salad
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/4 cup basil, leaves torn
- 1 capsicum
- 1 red onion, finely sliced
- 1/4 cup continental parsley leaves
- 500grams tomatoes, chopped
- 1-2tablespoons white balsamic vinegar
- 100grams kalamata olives, pitted
- 1/2 cup olive oil
- 1 garlic clove
Nutrition per serving
1450kJ / 348Cal
1450 Kilojoules or 348 Calories
17% of daily energy intake*
Protein
2.3grams
Fat
31.2grams
Carbs
11.7grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our panzanella salad - a classic Italian dish of crunchy toasted bread and juicy tomatoes, combined with a zingy vinaigrette dressing. You'll love it.
Method
Step 1 of 4
Preheat a barbecue or chargrill over medium heat. Cook capsicum, turning, for 10-15 minutes or until skin blackens and blisters. Place into a plastic bag and set aside to cool.
Step 2 of 4
Brush bread with some of the oil. Chargrill for 30 seconds each side or until lightly charred. Remove bread and rub well with cut garlic clove. Tear into bite-sized pieces. Place in a bowl.
Step 3 of 4
Peel the blackened capsicum and discard skin and seeds. Tear flesh into pieces and add to bowl with the bread, tomatoes, onion, olives, basil and parsley. Season to taste with salt and pepper. Toss gently to combine.
Step 4 of 4
Whisk remaining oil and vinegar together. Pour over salad. Toss to combine. Serve.
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