7 October 2018

'Panzanella' Tomato & Bread Salad



'Panzanella' Tomato & Bread Salad 
Vegan, Plant-based


The perfect way to make use of leftover, stale crusty bread (though it's not often I can leave my favourite loaf long enough); this salad is simply thrown together with chunks of sweet beef tomato, cool cucumber, ribbons of roasted red pepper and crunchy red onion, and is finished with freshly torn basil and a tangy balsamic-mustard dressing...


Prep Time: 10 Minutes | Serves: 1-2 (or side salad)


INGREDIENTS
1/2 medium loaf of crusty, stale bread
1 beef tomato
1/4 cucumber, deseeded
1/2 small red onion
Fresh basil
Salt and pepper


METHOD
Add the olive oil, balsamic vinegar, Dijon mustard, salt and black pepper to a mixing bowl and whisk together. Roughly chop the beef tomato, add that to the bowl with the dressing, then using your hands squeeze it to get out some of the juices. Slice up the jarred red pepper, cucumber and red onion, add those to the bowl too, then lightly mix everything together with salad servers. Tear the bread into small chunks and add that to the bowl, toss it all together well then chop some fresh basil, sprinkle that over and mix it through gently. Transfer over to a dish and serve with basil leaves on top.





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