Individual Panzanella (Mediterranean Bread Salad)
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 250 g ciabatta (fresh or stale and toasted)
- 250 g cherry tomatoes
- 1 medium sized zucchini
- 1 medium sized aubergine (eggplant)
- 100 g corn kernels (canned is allright)
- 1 small red onion (coarsly chopped)
- 100 g cannellini beans (or kidney, canned)
- 125 g mozzarella cheese (buffalo, torn into bite size pieces)
- 2 tablespoons toasted pine nuts
- 2 -3 garlic cloves (minced)
- 4 tablespoons olive oil (or 3-4 TB pumpkin seed oil)
- 3 -4 tablespoons white balsamic vinegar
- 2 tablespoons chopped basil (or a mix of fresh italian herbs)
- kosher salt and pepper
- shaves parmesan cheese (optional)
directions
- Cut zucchini and aubergine in rounds and place on baking tray lined with parchment paper or cookie sheet.
- Brush/drizzle with 1 TB olive oil and salt lightly.
- Bake in oven for about 15-20 minute until golden brown and crispy.
- Chop or tear ciabatta bread in bite size pieces.
- Transfer ready zucchini and aubergine slices to a bowl (you may want to cut aubergine rounds into halves or quarters, according to their size).
- Cut cherry tomatoes in halves.
- Toss zucchini, aubergines, onion slices, corn kernels, cannelinni beans (both corn and beans without liquid) and tomatoes in a large salad bowl.
- Add mozzarella chunks (smoked riccotta is delicious as well) and minced garlic. Toss carefully.
- Add remaining 3 TB of olive oil (or pumpink seed oil) and balsamic vinegar, salt and pepper to taste. Toss again carefully.
- Add (toasted) bread chunks and toss, see, that salad dressing and vegetable liquid is absorbed by the ciabatta chunks.
- Sprinkle with toasted pine nuts.
- Enjoy!
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