Veggie Panzanella
An Italian take on a greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the 'salad means lettuce' stereotype.
Ingredients:
- 15g Onion
- 50g Tomato
- 25g Cucumber
- 15g Green Bell pepper
- 15g Yellow Bell pepper
- 15g Red Bell pepper
- 15g Celery stalk
- 10 Basil Leaves
- 10 Capers
- 1 pod Garlic, crushed
- 1/2 tsp dijon mustard
- 3ml Red wine vinegar
- 5ml Extra Virgin Olive oil
- Salt
- Crushed Black pepper
- 1 extra Pod garlic, crushed
- 1 slice Chia seed/Rye/Multigrain Bread ( I get mine from Foodhall)
Method:
- Make croutons: Brush the bread with olive oil, spread crushed garlic and bake for 3-4 minutes at 180’ C. Once brown & crisp, slice the bread into small squares.
- Chop all the vegetable to even 1-inch squares.
- Drain and rinse the capers.
- Julienne the basil.
- For the dressing: Mix the garlic, oil, mustard, red wine vinegar, salt & pepper.
- In a large bowl, combine all veggies and toss in dressing.
- Add croutons, in the end, to ensure they stay crisp. Serve Chilled.