Ingredients
- 4 cups cocktail tomatoes
- 4 Lebanese cucumbers, diced
- 4 cups sourdough cut into cubes
- 2 tablespoons extra virgin olive oil
- 1 Spanish onion peeled, cut into wedges
- ¼ cup red wine vinegar
- ½ Salanova green coral, cut, washed & spun *
- ½ Salanova red oak, cut, washed & spun *
- ½ cup pitted olives
- ¼ cup capers rinsed and drained
- 1 cup fresh basil leaf
- ½ cup fresh parsley leaf
- Sundried tomato vinaigrette
- Salt flakes and pepper
- Extra virgin olive oil
Author of this recipe
Panzanella is a typical Italian salad that is easy and inexpensive to make. At home we sometimes snack on this salad. It can be served as an entree or a main.
Preparation
To make dressing, place all ingredients in a blender and blend until smooth. Season to taste and set aside.
Place sourdough in a bowl. Drizzle with extra virgin olive oil, season with salt and pepper. Place on a baking tray and bake in a moderate oven until golden. Remove and cool.
Heat a pan to a moderate temperature, add Spanish onion and a little oil and cook until lightly caramelised. Add red wine vinegar and cook on a low heat until all the vinegar has evaporated. Lightly season and allow to cool.
To serve place ¾ lettuce in a serving bowl. Place the rest of the lettuce in a separate bowl. Add the tomatoes and cucumbers along with the sourdough, onion, olives, capers, basil and parsley. Lightly dress with vinaigrette, gently fold and place over lettuce in serving bowl. Apply more dressing if desired. Sprinkle with salt flakes and a crack of pepper.
* For this recipe I have used the Salanova green coral and red oakleaf lettuces because of their baby-sized leaves. You can also use a large bag of your favourite ready to eat lettuce mix.