Tuscan-basil-and-garlic-panzanella

Tuscan basil and garlic panzanella

A traditional bread salad from central Italy – the perfect partner for barbecued fish

By , 21 June 2017

(20 votes)

Tuscan basil and garlic panzanella
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 255g serving contains
  • Energy

    800KJ

    191KCAL

    10%
  • Fat

    2.3g

    low

    3%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    7.1g

    low

    8%
  • Salt

    0.59g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 314kJ/75kcal.
Ingredients
  • ½ Extra Special Sourdough Basket Boule, torn into bite-sized pieces
  • 2tsp thyme leaves
  • Zest 1 lemon
  • 1tsp balsamic glaze
  • 1tsp rapeseed oil
  • ½ clove garlic, crushed
  • 2tbsp torn basil, plus extra leaves to garnish
  • 12 mixed baby plum tomatoes, halved
  • 4 Grower’s Selection Firm & Juicy Salad Tomatoes, cut into quarters
  • ½ red onion, sliced and soaked in cold water for 10 mins
  • 1 fennel bulb, trimmed and finely sliced
Method
  • Preheat the oven to 150C/130C Fan/Gas 2.

  • Put the bread on a baking tray and sprinkle over the thyme. Bake in the preheated oven for 15 mins until crisp. Remove from the oven and sprinkle over the lemon zest.

  • In a large bowl, mix the baked bread with the remaining ingredients until well combined. Transfer to a serving dish and sprinkle over the extra basil leaves.