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
4 
vine ripened tomatoes, chopped
1 
cucumber, smashed with a rolling pin, then cut into chunks
1 
small red onion, sliced
1 bunch
basil, leaves picked

Dressing:

3 tbsp
olive oil
4 tbsp
pink grapefruit juice
1 
lemon (juice)
1 
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

Recipe as PDF

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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

Thank you for your feedback!

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

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