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Greek panzanella

Greek panzanella

Ingredients

200g of stale bread
1 clove of garlic
2 handfuls of cherry tomatoes
1 large tomato
2 baby cucumbers or half a large
2 handfuls of cherries
1/2 a red onion
1 jar of cooked butterbeans
1 handful of mint leaves
1 handful of dill tops
1 handful of parsley leaves
1 tbsp of honey/ agave
3 tbsp of EVOO
1/2 tbsp of salt
Fresh cracked pepper
Juice of half a lemon
1 tbsp of apple cider vinegar

Panzanella, but with a touch of Greece. Panzanella is traditionally a Tuscan dish, invented as a way to use up old stale bread by breathing a new lease of life into it.

This gorgeous, panzanella salad will have you wanting to make it over and over again. Garlicky crunchy croutons, sweet tomatoes and cherries, fragrant herbs. This salad is everything you could want–high in antioxidants, protein from buttery butter beans, and nutrient rich with an array of colourful summer produce!

Here's the method:

Serves 4

Tear your stale bread into bite size pieces, add to baking tray with 1 garlic clove grated, a pinch of salt, drizzle over olive oil, toss and bake at 160oC, until evenly golden.
Finely slice your red onion and place into ice water, to remove the intensity of the onion.
Chop your tomatoes, cucumber and cherries into bite size pieces. Add to a bowl with your drained and washed butter beans, along with the herbs.
To make the dressing add the honey/ agave, apple cider vinegar, olive oil, lemon, salt and pepper. Mix well.
Pour the dressing over the salad and toss, serve with the slices of onions and an extra drizzle of olive oil!

Recommended by us:

If you'd like to make this dish even more moorish and special we'd recommend using Bold Bean Co Queen Butter Beans. You can find them on Ocado alongside our Greek and Spanish bottles–and either of these oils are perfect for your panzanella!

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