Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Panzanella
This is a great recipe for the summer because it’s not really cooking, it can be served cold, and it takes very minimal effort to make. Basically a dressed up bread salad and while I feel like it’s usually an appetizer dish, in the summer paired some fruit it could easily be a whole meal especially if you use really hearty bread (I used a thick seed-filled sourdough), this would pair really well with a nice piece of grilled fish or meat for a BBQ or cookout also.
Panzanella
AuthorMabCategoryDifficultyBeginner
Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
1kgcherry tomatoes, halved
300gday old bread, torn into pieces
100mlolive oil
50mlred wine vinegar
1shallot, minced
100gblack olives, halved
basil, parmesan cheese, for topping
Directions
1
Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
2
In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.
3
Spoon the panzanella onto a serving plate and top with the remaining basil.
Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
2
In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.
3
Spoon the panzanella onto a serving plate and top with the remaining basil.
