Panzanella AKA Funky Bread Salad Recipe

Panzanella, Salad, Plant-based, Vegan, Recipe,

Panzanella AKA Funky Bread Salad Recipe

If you haven’t tried Panzanella before - it’s a delicious Tuscan bread salad full of fresh veggies, a tangy dressing and chunks of bread that you think are past their best but actually transform into the star of the show when they soaks up all those flavour packed juices!

 

Ingredients to serve 4-6 people:

1/4 of a loaf of bread - ideally bread that is a few days old or whatever you have available - we used Vegbred Sweet Potato Tin Loaf

1 small shallot, finely diced

2 tablespoons of cider vinegar or red wine vinegar

3 tablespoons of olive oil

1 bag of rocket/ spinach or watercress 

2 romano peppers, deseeded and diced

4-5 medium size tomatoes, cut into quarters or 2-3 large tomatoes cut into eights

4 teaspoons of capers

Sea salt

Freshly ground black pepper

 

Method:

1. Pre-heat the oven to 180c / 360f /gas mark 4.

2. Roughly tear up the bread into chunks and lay it out on a roasting tray. Pop the tray of bread in the oven for about 15 minutes - this will allow the bread to dry out around the edges. Remove from the oven and allow to cool while you get the rest of the salad ready.

3. Get a large mixing bowl, add the shallot, a pinch of sea salt and freshly ground black pepper, cider vinegar, olive oil and capers. Whisk all the ingredients together with a fork or spoon.

4. Add the bread and mix it into the dressing to let the bread start soaking up the dressing.

5. Add the peppers, tomatoes and salad leaves. Tumble everything together really well so that that all the veggies, bread and dressing are well combined and serve!

Enjoy! XX