Ingredients
- Leftover ciabatta or any crusty bread 200g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Spinneysfood Baby Rainbow Plum Tomatoes Snack Tub 500g
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Organic Cucumber ½
- Red onion 1, small
- Spinneysfood Fresh Basil A handful
- Spinneysfood Fresh Parsley A handful
- Caper berries or capers 2 tbsp, optional
- Spinneysfood Organic Red Grape Vinegar 1 tbsp
- Spinneysfood Dried Oregano 1 tsp
- Spinneysfood Black Pepper Freshly ground, to taste
Nutrition (Per serving)
- Calories 284
- Fat 15g
- Saturates 2g
- Protein 6g
- Carbs 33g
- Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tuscan panzanella salad
Italian 20 Mins Prep · 10 Mins Cook
- Tear the bread into bite-sized pieces, then toss with 2 tbsp olive oil. Toast in an air fryer at 180°C for 4-5 minutes or until golden.
- Halve and quarter the baby plum tomatoes. Toss the tomatoes in the salt and place them in a sieve over a bowl, allowing the juices to collect while you prepare the remaining ingredients.
- Peel the cucumber, alternating by leaving the skin on, then slice into half moons.
- Thinly slice the red onion and roughly tear the herbs.
- Add the tomatoes, cucumber, onion, herbs and capers to a large bowl. Toss to combine. Transfer the tomato juice to a jar with the remaining dressing ingredients and shake well to combine.
- Drizzle over the salad. Add the toasted bread and toss gently to combine.
- Let the salad sit for 10 minutes before serving to allow the bread to absorb the flavours.