zoom Panzanella

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Panzanella

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Panzanella

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4

    Ingredients

    200g sourdough bread
    6 Waitrose plum tomatoes, roughly chopped
    2 tbsp olive oil
    1 tbsp essential Waitrose red wine vinegar
    45g pitted black olives
    2 tsp capers, rinsed
    10 basil leaves
    2 essential Waitrose Italian light mozzarella, torn

    Method

    1. Break up the sourdough into chunks and place in a large bowl. Roughly chop the tomatoes and add to the bowl, making sure you include all the juice from the tomatoes. Mix together the olive oil and red wine vinegar, then pour over the bread and tomatoes. Toss well to combine and leave to sit for 10 minutes, stirring occasionally.

    2. Add the olives, capers, basil leaves and the mozzarella. Season and toss together lightly before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars