Punchy Panzanella Salad

This Panzanella Salad is a lovely fresh Summer salad perfect for alfresco dining to accompany one of our BBQ dishes or just to have as a light lunch by itself.

Try serving it alongside our Mexican Chicken stew, our Seafood Bake or our Mexican Cottage Pie.

Prep time

15 mins
Cook time

10 mins
Total time

25 mins
Ideal for

Side
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 140 fat 6.5g saturates 1g carbs 16.5g sugars 3.5g fibre 1.7g protein 3.4g salt 0.64g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

3 tablespoons olive oil
1 loaf of french bread (any bread will do really; cut into 2.5cm / 1 inch cubes)
2 good quality ripe tomatoes, cut into 1cm / ¹/₂ inch cubes.
Half a cucumber, de-seeded and sliced 1cm / ¹/₂ inch thick.
2 red peppers, cut into chunks.
½ red onion, finely sliced.
A handful basil leaves, roughly pulled apart.

For the dressing:

1 teaspoon crushed garlic
½ teaspoon dijon mustard
3 tablespoons white wine vinegar
1 tablespoon Gran Luchito Chipotle Paste
Salt & black pepper to season
3 tablespoon extra virgin olive oil

How to make it

Heat the oil in a large pan. Add the bread and salt. Cook over low to medium heat moving it around constantly, for 10 minutes, or until evenly toasted and golden.
Simply whisk the dressing ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, red onion and basil. Throw in the bread cubes and roughly mix with the dressing. Season with salt and pepper.