Name: Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 Tbsp extra virgin olive oil; 2 thick slices of sourdough or crusty bread, stale is fine; 600g tomatoes, a mixture of colours and sizes is nice (buy the best you can afford, heirloom are lovely); 2 Lebanese cucumbers, peeled and sliced into half moons; 1 red shallot, roughly chopped; Large handful of basil leaves; 10 white anchovies, or olives; 4 hard-boiled eggs, halved, leave these out if making it vegan; 100ml extra virgin olive oil, plus extra to serve; 60ml (1/4 cup) red wine vinegar, check it's vegan if you're going for that; Sea salt

Prep 20m

Cook 10m

Total 30m

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Ingredients

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Salad

2 Tbsp extra virgin olive oil

2 thick slices of sourdough or crusty bread, stale is fine

600g tomatoes, a mixture of colours and sizes is nice (buy the best you can afford, heirloom are lovely)

2 Lebanese cucumbers, peeled and sliced into half moons

1 red shallot, roughly chopped

Large handful of basil leaves

10 white anchovies, or olives

4 hard-boiled eggs, halved, leave these out if making it vegan

Dressing

100ml extra virgin olive oil, plus extra to serve

60ml (1/4 cup) red wine vinegar, check it's vegan if you're going for that

Sea salt

Steps

View steps on net.au or by saving the recipe to your personal library.

Nutrition Facts

Per serving

604 calories

Calories from

Protein 11%
Carbs 20%
Fat 69%

Fat High 47 g 72%
Saturated Fat High 8 g 40%
Carbohydrates 30 g 10%
Fiber 4 g 16%
Sugar High 10 g 20%
Protein High 17 g 34%
Cholesterol High 140 mg 46%
Sodium High 700 mg 29%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Imported & edited by @jact

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