Home » Salads » Panzanella with Garlic Croutons
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Ref: 347
Heading: Salads
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   500 g  Tomatoes de-skinned & chopped
   160 g  Buffolo Mozzarella torn to shredded by hand
   1 Red onion thinly sliced (optional)
   20 g  Fresh basil torn
  Croutons
   160 g  Crusty white bread cut into 2 cm cubes
   2 Garlic clove grated
   4 tbsp  Olive oil for frying
  Dressing
   3 tbsp  Extra virgin olive oil
   1 tbsp  Red wine vinegar
   1/2 tsp  Caster sugar
   1/2 Garlic clove finely grated
   1/2 tsp  Salt
   1/2 tsp  Black pepper freshly ground

Method

  Step 1
Heat a frying pan on a med heat, add frying oil, garlic & bread cubes & fry until light brown & set aside.
  Step 2
De-skin the tomatoes by cutting a cross with a sharp knife on the base of the tomatoes, then placing then in a bowl & pour boiling water over them, let them sit in water for 10 seconds then drain, use the knife & thumb to peel from the cross cut.
  Step 3
Place tomatoes, onion (if used), mozzarella & basil in a serving bowl.
  Step 4
Make the dressing ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, then mix & dress the salad add croutons & mix again & serve before croutons get to soggy.

Suggestion & Tips

Sourdough is good for the croutons.
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