Monday, November 19, 2012

Panzanella for Canbella!


Easy and Healthy Panzanella Salad Recipe


The weather is starting to warm up and the sun is shining for longer each day. With the change in weather comes a change in appetite. We have been craving light and fresh flavours for our nightly meals. Today we decided to make a panzanella salad, which left us sated and happy.

Panzanella Salad 
Adapted from Jamie Oliver's Italy
(Serves 4)

Ingredients
Easy and Healthy Panzanella Salad Recipe1 kilo of tomatoes - (I used 1 small punnet grape tomatoes, 1 small punnet grape kumato tomatoes and 4 roma tomatoes, heritage tomatoes would be amazing in this dish)
1 red onion
150 grams buffalo mozzarella or bocconcini cheese
1/2 cup roughly chopped basil
1/2 cup roughly chopped parsley
1/2 cup roughly chopped mint
1 yellow capsicum
1 red capsicum
3 cloves of garlic
2 Tbs baby capers
2 Tbs Red Wine vinegar
10 Tbs Olive oil
3 ciabatta bread rolls

Method
1. Chop the tomatoes into 2cm cubes, if using grape tomatoes, halve them.
2. Season the tomatoes with salt and pepper, drain in a sieve over a bowl. Reserve the liquid for your dressing.
3. Place drained tomatoes to a large mixing bowl.
4. Thinly slice the onion and add to the drained tomatoes.
5. Tear the cheese into 2cm pieces and add to the tomatoes.
6. Add chopped herbs to the tomato mixture, leaving some aside for garnishing.

Chopped fresh herbs
7. Char grill the capsicums on a barbeque or grill.
8. Cool the capsicums, then peel the skin off and slices into ribbons. Add to the tomato mixture.
Easy and Healthy Panzanella Salad Recipe

9. Quickly roast the garllic cloves on the barbeque or grill. Use a garlic crusher to extract the roasted garlic from the cloves. Place in a jar.
10. Add baby capers, vinegar, olive oil and reserved juices from drained tomatoes to the jar. Add salt and pepper to taste, secure lid and shake to combine.

Easy and Healthy Panzanella Salad Recipe Dressing in a Jar
11. Tear bread rolls into 3cm pieces and arrange in a single layer on a baking tray. Dry in a low oven for 5 - 10 minutes. Don' t allow the bread to toast, it should just be slightly dried out.

Easy and Healthy Panzanella Salad Recipe Ciabatta Bread
12. Place bread on serving plates. Drizzle with dressing and leave for 5 minutes.
13. Top with tomato, capsicum and cheese mixture. Add additional dressing and garnish with herbs.

Easy and Healthy Panzanella Salad Recipe

Wine Notes
We enjoyed some Chateau Tanunda Eden Valley Riesling with our salad and it's light flavour complemented the salad beautifully.

Chateau Tanunda Eden Valley Riesling


Enjoy!
Ella xx




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