Panzanella

Total time 15 mins

15 mins preparation time

Summer in a bowl. This fresh and vibrant Panzanella will be a real hit with whoever you share it with, combine delicious cucumber and tomatoes with ciabatta bread and a soy dressing for maximum flavour

Ingredients

4 portion(s)

250 g

ciabatta bread

vine ripened tomatoes, chopped

cucumber, smashed with a rolling pin, then cut into chunks

small red onion, sliced

1 bunch

basil, leaves picked

Dressing:

3 tbsp

olive oil

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

4 tbsp

pink grapefruit juice

lemon (juice)

clove garlic, finely grated

Preparation

Step 1

Tear the ciabatta into bite sized chunks and set aside while you prepare the salad.

Step 2

Mix the dressing ingredients together in a large bowl and season with black pepper and a large pinch of sugar to taste.

Step 3

Add the chunks of tomato, the cucumber and the onions to the bowl.

Step 4

Toss in the dressing and leave to marinate for at least 15 minutes, or until you’re ready to serve.

Step 5

Just before serving toss the ciabatta into the salad along with most of the basil leaves, scattering the rest of the leaves on top.

Recipe-ID: UK118

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Tear the ciabatta into bite sized chunks and set aside while you prepare the salad.

Mix the dressing ingredients together in a large bowl and season with black pepper and a large pinch of sugar to taste.

Add the chunks of tomato, the cucumber and the onions to the bowl.

Toss in the dressing and leave to marinate for at least 15 minutes, or until you’re ready to serve.

Just before serving toss the ciabatta into the salad along with most of the basil leaves, scattering the rest of the leaves on top.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

Discover more

# Vegetarian # Vegan # Main courses # Summer # Quick preparation # Salads # Vegetables # Italian

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Panzanella

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