AFC Bournemouth
Try out something for summer with our delicious Panzenella Salad.
Ingredients
- 1kg Heritage cherry tomatoes (halved)
- 300g sourdough or ciabatta (cut into large cubes)
- 100ml extra virgin olive oil
- 50ml red wine vinegar
- 1 red onion shallots (sliced thinly)
- Large handful of basil leaves
- 1 large clove garlic (finely chopped)
- Salt and pepper
Method
- Firstly, pre-heat the oven to 180C/160C fan/gas 4.
- You will need to place a colander in a large mixing bowl and add the chopped tomatoes to the colander along with two teaspoons of salt and toss them to coat evenly.
- Once done, just set this aside at room temperature to drain for 15 minutes, tossing occasionally
- Spread the cubes of bread out on a baking tray and lightly coat with one tablespoon of olive oil (or slightly more if required) then bake for 10-15 mins, or until lightly toasted.
- Whilst this is cooking, if your tomatoes have been sat for 15 minutes, you can then set the colander aside and use the juices collected in the large mixing bowl to finish the dressing.
- Add the shallot, garlic, vinegar and remaining olive oil to the bowl with tomato juice and mix together well then season with salt and pepper to taste.
- Once the bread cubes are cooked, transfer these along with the basil and the tomatoes to the large bowl with the dressing and mix until all items are evenly coated.
You can also add cucumber and diced pepper if you prefer!
Allergens: Gluten and sulphur dioxide. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.
