Sun-Drenched and Roasted
Panzanella Salad is an Italian salad that was typically made to use up leftover bread, the ingredients change and are varied. I decided to make it for this month’s subscription because I did happen to have some left-over ciabatta and the sun was splitting the rocks. I decided to take my mouth on a trip to Italy for lunch.
This salad consists of chunky roasted vegetable, rustic croutons and a very simple yet delicious dressing of balsamic vinegar, olive oil, garlic, salt and pepper. And a scattering of fresh herbs from the garden.
When making this salad it’s important to remember the purpose of it is to use whatever you have, try to raid your fridge instead of the shop.
Ingredients
1 red pepper
1 small courgette
1 red onion
1 small aubergine
Extra virgin olive oil
Sea salt
Cracked black pepper
100g old bread/ rolls (whatever you have)
For the dressing
1tbsp olive oil
2tbsp balsamic vinegar
1tbsp chopped fresh herbs
1 garlic clove
Directions
- Roughly chop the pepper, courgette, red onion and aubergine. We are going for chunky vibes here rustic realness ok. Give the vegetables a splash of olive oil and a sprinkle of sea salt and pepper. Bake in an oven proof dish at 180 for 35-40 minutes until cooked through.
- Rip up whatever bread you have and drizzle with olive oil and bake for 20 minutes until golden and crisp. Add the croutons to the vegetables and make the dressing.
- Grab a small bowl and add balsamic vinegar, olive oil, a grated clove of garlic and 1tbsp of chopped herbs. Toss together and enjoy.
- This is delicious served hot or cold. The next day is great too as all of the ingredients have mixed and mingled and the flavours have been absorbed.