Pesto Panzanella Salad

Super simple
Super simple
Super simple
Super simple
0:25 m

This summery salad is inspired by a Tuscan delight, and it's one of our all-time favourite ways to use up tomatoes. Fresh, tangy and absolutely delicious!

Start cooking ➞




For the salad

<item-todo-done>3 tbsp apple cider vinegar<item-todo-done><item-todo-done>800g mixed tomatoes - the more variety, the better!<item-todo-done><item-todo-done>100g large green pitted olives<item-todo-done><item-todo-done>50g toasted pine nuts<item-todo-done><item-todo-done>1 handful of basil leaves<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>6 garlic cloves<item-todo-done><item-todo-done>1 x 400g can of butter beans drained<item-todo-done><item-todo-done>1 loaf of sourdough bread<item-todo-done><item-todo-done>1 large banana shallot<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>50ml extra virgin olive oil<item-todo-done>

For the pesto

<item-todo-done>3 tbsp plant-based parmesan optional<item-todo-done><item-todo-done>30g basil leaves<item-todo-done><item-todo-done>100g toasted pine nuts<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> salt to taste<item-todo-done>

Before you start

Preheat oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender

Bake the garlicky butter beans and bread

  • Peel and finely dice the garlic cloves
  • Tear the bread into bite-sized pieces
  • Drain the butter beans and place into a large baking tray with the bread chunks, chopped garlic, 4 tablespoons of olive oil, a pinch of salt and pepper
  • Mix well until everything is coated in the oil and roast for 15-20 minutes

Make the salad base

  • Very finely slice the shallots
  • Finely slice the large tomatoes and roughly chop the small rounder ones
  • Halve the olives
  • Place the sliced shallots, tomatoes, olives and pine nuts into a large mixing bowl and mix well
  • Pour in 5 tablespoons of olive oil and 3 tablespoons of apple cider vinegar and mix well until everything is coated
  • Place to one side while you make the rest of the salad

Make the pesto

  • Place all of the ingredients into a powerful blender and pulse until the mixture comes together but is still a little chunky
  • Taste and season

Time to serve

  • Finely slice the remaining basil and mix through the salad (saving some for the top)
  • Spoon onto a large serving plate and spoon over dollops of the pesto
  • Top with pepper and some more chopped basil
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