MealPlanned
- Lunch
- 15 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Panzanella
Tuscan bread and tomato salad with basil and red onion.
- Calories
- 453
- Protein
- 11 g
- Carbs
- 54 g
- Fat
- 23 g
Per serving. Makes 2 servings.
Ingredients
- 150 g Sourdough bread
- 500 g Tomato
- 0.5 Cucumber
- 0.5 Red onion
- 10 g Fresh basil
- 3 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tbsp Capers
Contains: Cereals containing gluten, Sulphites. Always check the labels of what you buy.
Method
- Tear the bread into bite-sized chunks. (Day-old bread works best.)
- Chop the tomatoes into chunks and put them in a large bowl to release their juices.
- Dice the cucumber and thinly slice the red onion. Add them to the tomatoes with the capers.
- Add the bread, olive oil and red wine vinegar and toss well.
- Leave for 15 minutes so the bread soaks up the juices, then tear in the basil and toss again before serving.
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