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Italian Panzanella Salad With Mozzarella

Italian Panzanella Salad With Mozzarella

Rating
4.5rating out of 5

(955 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
1 garlic clove
basil 3.18
10g basil
cucumber
1/2 cucumber
Capers
30g capers
Pitted-black-olives
30g pitted black olives
Mozzarella-ball
250g mozzarella †
dried-oregano
1 tsp dried oregano
Baby plum tomatoes
250g baby plum tomatoes
Ciabatta new
1 ciabatta roll
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 10g basil
  • 1/2 cucumber
  • 1 bag of capers (30g)
  • 1 bag of pitted black olives (30g)
  • 125g mozzarella ball<span class="strong">†</span>
  • 1 tsp dried oregano
  • 250g baby plum tomatoes
  • 1 ciabatta roll
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 469 kJ
112 kcal
1903 kJ
454 kcal
Fat
of which saturates
6 g
3.8 g
24.4 g
15.5 g
Carbohydrate
of which sugars
7.3 g
2.4 g
29.5 g
9.8 g
Fibre 1.3 g 5.1 g
Protein 6.7 g 27.4 g
Salt 0.51 g 2.07 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)
water, pitted black olives, salt, ferrous gluconate
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
1 tsp dried oregano
dried oregano
250g baby plum tomatoes
baby plum tomatoes
1 ciabatta roll
wheat flour (gluten) 52% (with calcium, iron, niacin, thiamin), water, wholemeal wheat flour (gluten), rye flour (gluten), salt, fresh yeast
1 red wine vinegar sachet (30ml)
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 Tuscan Panzanella Salad With Mozzarella

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 Tuscan Panzanella Salad With Mozzarella

Transfer the blanched sliced 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 Tuscan Panzanella Salad With Mozzarella

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 dried oregano

Put the tray in the oven for 10-12 min or until golden and crispy – these are your herby croutons 

4 Tuscan Panzanella Salad With Mozzarella

Meanwhile, cut the baby plum tomatoes in half

Chop the pitted black olives and capers together roughly

Finely slice the cucumber 

5 Tuscan Panzanella Salad With Mozzarella

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 Tuscan Panzanella Salad With Mozzarella

Peel the garlic and grate it finely into the reserved soaking liquid 

Add the remaining dried oregano and 2 tbsp [4 tbsp] olive oil with a generous pinch of salt and pepper – this is your dressing 

7 Tuscan Panzanella Salad With Mozzarella

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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Serve the mozzarella balls over the Panzanella 

Season with a generous grind of pepper and a drizzle of olive oil

Enjoy! 

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