Back

Panzanella salad

Name: Panzanella salad
Total time: PTM
Yield: 4
Cuisine: Mediteranean
Ingredients: 3 thick slices sourdough bread or gluten-free bread; roughly cut into 2-cm cubes; 2 tablespoons extra virgin olive oil; 6 ripe tomatoes; cut into wedges; 1 small red onion; peeled; halved and thinly sliced; 2 red capsicums; roasted; peeled and sliced; 10 large marinated green olives; quartered; ¼ cup fresh basil leaves; 1 tablespoon black chia seeds; 1 tablespoon balsamic vinegar; salt and pepper; to taste; 1 tablespoon chia oil (optional)

Servings

Chia seeds make a worthwhile contribution to any salad! Try this Panzanella with black chia seed and chia oil - extremely tasty and so easy to make.

lets get

cooking

Ingredients

3 thick slices sourdough bread or gluten-free bread, roughly cut into 2-cm cubes
2 tablespoons extra virgin olive oil
6 ripe tomatoes, cut into wedges
1 small red onion, peeled, halved and thinly sliced
2 red capsicums, roasted, peeled and sliced
10 large marinated green olives, quartered
¼ cup fresh basil leaves
1 tablespoon black chia seeds
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 tablespoon chia oil (optional)

Contributor

Louise FitzRoy

Preparation

Place the bread cubes in a bowl and toss in the olive oil. Heat a grill pan or heavy skillet and grill/fry the bread on all sides until golden. Remove from pan. Combine chia oil (if using), grilled bread cubes, tomatoes, onion, roasted capsicums, basil, chia seeds, olives, vinegar and season with salt and pepper. Top with a few extra basil leaves and an extra sprinkle of chia seeds.

Serve immediately with a fruity Rosé.

Twist It!

Note: you can buy chia seeds and oil at health stores and some selected supermarkets.

Contributor

Louise FitzRoy