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.
Serves 4
Prep 15 mins
Cook 10 mins
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
KCAL:
140
FAT:
6.5g
Saturates:
1g
Carbs:
16.5g
Sugars:
3.5g
Fibre:
1.7g
Protein:
3.4g
Salt:
0.64g
Nutrition: PER SERVING
Method
- 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.
