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Panzanella Salad

Serves: 2

Preparation time: 10 minutes

Ingredients

Salad

  • 1 slice of day old Bakers Delight Pane di Casa Vienna Loaf
  • 300g cups cherry tomatoes, sliced in half
  • ½ red onion
  • 10 large basil leaves
  • 2 tbsp black olives
  • 1 can (425g) chickpeas drained
  • 1/3 of red capsicum
  • 1/3 of whole continental cucumber
  • 1 tsp capers

Dressing

  • 1 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 6 tbsp water
  • ½ tsp dried oregano, plus extra for garnish
  • ½ tsp fine sea salt
  • Freshly ground black pepper to taste

Method

  1. Prepare the dressing in a bowl, combining the olive oil, vinegar, oregano, water, salt, and black pepper to taste. Whisk until combined.
  2. If you have bread that’s 2-3 days old, simply cut it into cubes. If you only have fresh bread, toast it in the oven or in a toaster for a couple of minutes, until it becomes golden in colour.
  3. Layer the salad in jars, adding the chickpeas at the bottom, then the dressing, followed by the black olives, chopped cherry tomatoes, Pana di Casa croutons, chopped cucumber, sliced red onions, chopped capsicum, capers and top it with basil leaves. Close the jar and place in the fridge.
  4. You can meal prep this salad for up to 2-3 days in advance. When you’re ready to eat, just pour it on a plate, mix it well and dive in!

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By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact