< Back to Main Blog Posted: Aug 2024

Panzanella Salad Recipe

Now this, this is a good recipe. One to save. It’s a corker. A complete crowd pleaser. The Taylor Swift of salads. Serve it with our King Prawn Linguine … a “Love Story” waiting to happen.

Ingredients:

• 200g day-old ciabatta or sourdough torn into chunks

• 6 tbsp olive oil

• 2 tbsp baby capers, drained

• 1kg tomatoes, different sizes and colours, chopped and sliced

• 2 tbsp red wine vinegar

• ½ garlic clove, grated

• 1 tsp caster sugar

• 20g fresh basil leaves, torn

• 30g rocket leaves

• 10 tinned anchovy fillets in oil

• Salt and pepper

Method:

• Pre-heat the oven to 200ºC (fan) / 425ºF / gas mark 7.

• Toss the torn bread into the roasting tray and drizzle over the oil, season with salt and pepper.

• Pat dry the capers in kitchen roll, throw them in with the bread and bake for 20 – 25 minutes or until crisp and golden. Take them out of the oven and allow to cool.

• Put the tomatoes in a large bowl. In a smaller bowl mix the remaining oil, vinegar, garlic and sugar and season. Tip over the tomatoes and toss together.

• Tear in the basil leaves, add the rocket and anchovy fillets. Mix it all up. Add the croutons and capers, then lightly toss.

• Serve up and enjoy.

< Back to Main Blog Posted: Aug 2024