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PANZANELLA SALAD WITH A SPANISH TWIST

This Spanish take on an Italian classic comes together in under 15 minutes and uses a mix of fresh ingredients and store cupboard staples. The real magic? The croutons—soaked in tomato, olive oil and vinegar until they're beautifully soft and full of flavour.
PANZANELLA SALAD WITH A SPANISH TWIST
READY IN

15 mins

COOKING TIME

5 mins

PREP TIME

10 mins

SERVES

4 as side dish

ingredients

  • 2 slices of day-old bread (sourdough or focaccia is best)
  • Perelló Extra Virgin Olive Oil
IN STOCK
  • Selection of 10-12 ripe tomatoes (depending on size)
  • 4 Navarrico Whole Marinated Artichokes
IN STOCK
  • ½ red onion, thinly sliced
  • 1 tbsp capers
IN STOCK
  • 3 tbsp Perelló Manzanilla Olives
IN STOCK
  • Unico Fino Balsamic Vinegar
IN STOCK
IN STOCK
  • Sea salt
  • Freshly ground black pepper
  • Fresh basil

Method:

  1. Add a generous glug of the olive oil to a frying pan, then add the bread cut into cubes and sauté over a gentle heat until the bread is golden and toasted. Set aside to cool.
  2. Cut the tomatoes into bite-sized pieces. Cut the artichokes in half, lengthwise. Slice up the red onion and soak it in cold water for a few minutes to mellow the flavour.
  3. Place the tomatoes, artichokes, drained red onion slices, capers and olives in a serving bowl, and season with salt and pepper. Add 1 tbsp vinegar to 3 tbsp olive oil and gently mix. Sprinkle over fresh basil leaves and serve.
Tags: Salads

ingredients

  • 2 slices of day-old bread (sourdough or focaccia is best)
  • Perelló Extra Virgin Olive Oil
IN STOCK
  • Selection of 10-12 ripe tomatoes (depending on size)
  • 4 Navarrico Whole Marinated Artichokes
IN STOCK
  • ½ red onion, thinly sliced
  • 1 tbsp capers
IN STOCK
  • 3 tbsp Perelló Manzanilla Olives
IN STOCK
  • Unico Fino Balsamic Vinegar
IN STOCK
IN STOCK
  • Sea salt
  • Freshly ground black pepper
  • Fresh basil

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