This speedy traditional Tuscan salad is made using charred bread which may sound odd but it adds texture and satisfying weight while soaking up all the other flavours; namely capers, tomatoes and black olives. We love the name too. Make sure you present it with your finest Italian accent. Hey presto...it's 'PANZANELLA!
Prep Time
15 min
Cuisine
Italian
Use within
6-7 days
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1 red wine vinegar sachet (30ml)<span class="strong">†</span>
30g capers
30g pitted black olives
125g mozzarella<span class="strong">†</span>
250g cherry tomatoes
ciabatta rolls<span class="strong">†</span>
1 tbsp dried oregano
Typical Values
per 100g
per serving
Energy
418 kJ 100 kcal
1311 kJ 313 kcal
Fat of which saturates
5.1 g 2.7 g
15.9 g 8.4 g
Carbohydrate of which sugars
8.2 g 2.5 g
25.7 g 7.9 g
Fibre
1.4 g
4.5 g
Protein
5.2 g
16.4 g
Salt
0.57 g
1.8 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
10g basil
basil (100%)
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
30g capers
capers, brine (water, salt), spirit vinegar
30g pitted black olives
pitted black olives, water, salt, ferrous gluconate
Allergens highlighted by † (sulphites, milk, wheat-gluten)
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
Boil a kettle
Preheat the grill to high
2
Peel and slice the red onion[s] finely
Place the onion in a sieve and (over a sink) pour all of the boiled water over them
Place them in a bowl and add the vinegar with 1 tsp [2 tsp] sugar and mix well
Leave to soak- this mellows the flavour
3
Meanwhile, tear the ciabatta into bite-size pieces
Add them to a baking tray and drizzle with 2 tbsp [4 tbsp] olive oil
Season generously with salt and pepper
Place under the grill for 10 min or until crispy and browned
4
Meanwhile, chop the cherry tomatoes in half
Chop the black olives coarsely
Place the tomatoes, olives, capers and oregano in a salad bowl
5
Tear the basil and add to the salad bowl
Drain the mozzarella and tear it into bite-size pieces
Add to the salad bowl
6
Drain the onion and discard the excess liquid
Add the onion to the salad bowl
7
Add the toasted ciabatta and mix well
Season generously with pepper
8
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