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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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)
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)
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
Meanwhile, cut the baby plum tomatoes in half
Chop the pitted black olives and capers together roughly
Finely slice the cucumber
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
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
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
Serve the mozzarella balls over the Panzanella
Season with a generous grind of pepper and a drizzle of olive oil
Enjoy!