This traditional Tuscan salad is a colourful bowl of goodness, with three of your 5-a-day! You’ll mix in crispy ciabatta croutons to soak up delicious juices from the capers, tomatoes and black olives for tangy, tantalising flavour. Serve it with a ball of milky mozzarella and fresh basil. Bella panzanella!
Prep Time
20 min
Cuisine
Italian
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1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
472 kJ 113 kcal
1918 kJ 457 kcal
Fat of which saturates
6.2 g 3.8 g
25.1 g 15.5 g
Carbohydrate of which sugars
7.2 g 2.3 g
29.3 g 9.5 g
Fibre
1.3 g
5.1 g
Protein
6.9 g
28 g
Salt
0.47 g
1.89 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
10g basil
basil (100%)
1/2 cucumber
cucumber
1 bag of capers (30g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
Allergens highlighted by † (milk, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle
Peel and finely slice the red onion[s]
Add the sliced onion to a colander and pour over a full kettle's worth of boiled water (this 'blanches' the onion, which removes the acidity in the raw onion, making it less harsh to eat)
2
Transfer the blanchedsliced onion to a large mixing bowl
Add the red wine vinegar and 1 tsp [2 tsp]sugar
Give everything a good mix, then set aside, stirring occasionally (the vinegar and sugar will mellow the flavour further)
3
Meanwhile, rip the ciabatta[s] into large, bite-sized pieces and add them to a baking tray
Drizzle them very generously with olive oil and season with a generous pinch of salt and pepper
Sprinkle over half the driedoregano
Put the tray in the oven for 10-12 min or until golden and crispy – these are your herby croutons
4
Meanwhile, cut the baby plum tomatoes in half
Chop the pitted black olives and capers together roughly
Finely slice the cucumber
5
Add the chopped tomatoes, olives, capers and cucumber to a large salad bowl
Remove the sliced onion from the soaking liquid (keep the liquid!) and add it to the salad bowl with everything else
6
Peel the garlic and grate it finely into the reserved soaking liquid
Add the remaining driedoregano and 2 tbsp [4 tbsp]olive oil with a generous pinch of salt and pepper – this is your dressing
7
Rip the basil leaves into the salad bowl and add the herby croutons
Add the dressing and give everything a gentle mix – this is your Panzanella
8
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