PANZANELLA

SERVES

FOR THE SALAD

5 oz. (150 g) day-old ciabatta bread

1 tbsp. olive oil

1 lb. (500 g) assorted tomatoes (e.g., beefsteak, heirloom tomatoes, cherry tomatoes)

1/4 cup (50 g) pitted Kalamata olives

1 tsp. capers

1/2 red onion

FOR THE DRESSING

3 tbsp. olive oil

2 tbsp. white balsamic vinegar

1 tsp. capers

1 garlic clove

1/2 tsp. salt

EXTRAS

1/2 bunch basil

NUTRITIONAL VALUES

Calories: 895kcal
Fat: 34.8g (6.4g S.Fat)
Carbs: 134.9g
Protein: 24.4g
Sugar: 8.2g
Sodium: 1629mg

METHOD

Cut the bread into 2 cm thick slices, brush with oil, and grill for 2 to 3 minutes on each side over direct heat.

Cut the tomatoes into pieces. Chop the olives and capers coarsely. Make thin strips out of the onion. Cut or tear the bread into bite-size pieces and combine it with the other salad ingredients in a large mixing bowl.

To make the dressing, combine all of the ingredients in a blender and puree until smooth.

Pour the dressing over the salad and toss to combine. Garnish with basil leaves.

RECIPE NOTES

Use high-quality tomatoes, olives, and olive oil to ensure that your Panzanella tastes just like summer, the sun, and Italy.

SUMMER PANZANELLA SALAD

SERVES 4 PORTIONS

4 tbsp. olive oil

3 cups (3/4-inch) Italian bread cubes

Sea salt

1 cucumber, peeled, seeded, and chopped

3 large tomatoes, roughly chopped

1/2 small red onion, thinly sliced

1 garlic clove, minced

2 tbsp. balsamic vinegar

Freshly ground black pepper

2 cups fresh basil, torn into pieces

2 cups arugula

1 avocado, cubed

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 24.3g (4.1g S.Fat)
Carbs: 18g
Protein: 3.4g
Sugar: 5.8g
Sodium: 170mg

METHOD

Heat 3 tablespoons of the oil in a large skillet over medium-high heat, then add the bread cubes. Season with salt and toss frequently for 5 to 10 minutes, or until lightly toasted.

Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.