No-Waste Panzanella Salad Recipe
No-Waste Panzanella Salad Recipe
This quick and easy Panzanella salad offers a delicious zero-waste recipe to use up any leftover or stale bread.
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 1 bunch basil, leaves picked & stems diced
- 1 clove garlic
- 3 tbsp olive oil
- 2 tbsp red-wine vinegar
- Sea salt & black pepper
- 150g stale sourdough, diced
- 600g ripe mixed tomatoes, roughly chopped
- 1 tbsp capers, drained
- 150g jar red peppers, sliced
- 50g black olives, halved
- 1 small red onion, sliced
- 120g buffalo mozzarella, roughly torn
Method
- Preheat oven to 180ºC.
- Place the basil stems, garlic, olive oil and red-wine vinegar in a blender and blend well. Season and set aside.
- Place the sourdough pieces on a tray in the oven for 5 mins. If your bread is quite stale, you can skip this step.
- Combine the tomatoes, sourdough, capers, red peppers, olives, red onion, mozzarella and basil leaves in a large salad bowl.
- Toss through the dressing and serve.
- Tip: You can easily make this gluten-free by using gluten-free bread for the croutons.
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