This is a delicious zero-waste Panzanella recipe to use up any leftover or stale bread. The dressing uses the stems of the basil and if you buy the exact quantity of peppers and olives from the deli, nothing will be wasted!
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
