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.
  • 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)
  • 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.


Leave a Reply

Your email address will not be published. Required fields are marked *