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Pesto Panzanella Salad
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!
Before you start
Preheat the oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender
Ingredients
For the salad
- 6 garlic cloves
- 1x 400g can of butter beans, drained
- 1 loaf of sourdough bread
- 1 large banana shallot
- 800g mixed tomatoes (the more variety, the better!)
- 100g large green pitted olives
- 50g toasted pine nuts
- Handful of basil leaves, plus a few for the top
- 3 tbsp good quality apple cider vinegar
- Olive oil
- Sea salt and pepper
For the pesto
- 50ml extra-virgin olive oil
- 30g basil
- 100g toasted pine nuts
- Juice of 1 lemon
- 3 tbsp vegan parmesan (optional)
- Salt
Method
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1.
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
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2.
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
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3.
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
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4.
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
