Leafy Panzanella

Fast, simple, healthy and delicious, this leafy Panzanella is the perfect dish for the height of summer! 

Traditionally Panzanella has no leaves, but this twist on a classic adds the bite of crunchy Romaine, helping it to go even further and fill you up as a lunch or light supper.

Serves: 2 as a main dish  Preparation time: 20 minutes

You’ll need

  • 1 Mini Romaine lettuce
  • 4 slices stale ciabatta
  • 300g ripe tomatoes, any type you have
  • ¼ red onion, finely sliced
  • Salt and freshly ground pepper
  • 200g roasted peppers from a jar, drained and chopped
  • 1tbsp red wine vinegar
  • 2tbsp olive oil
  • 1 small bunch of basil, torn

Method

  1. Tear the bread into bite sized chunks and leave out on a tray while you prepare the salad.
  2. Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
  3. Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
  4. Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
  5. Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.

Recipe courtesy of Make More of Salad

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Silversurfers Features Editor

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