Pesto Panzanella Salad
- Super simple
- 0:25 m
- 14 ingredients
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!
Serves: 4
Ingredients
For the salad
- 3 tbsp apple cider vinegar
- 800g mixed tomatoes - the more variety, the better!
- 100g large green pitted olives
- 50g toasted pine nuts
- 1 handful of basil leaves
- olive oil
- 6 garlic cloves
- 1 x 400g can of butter beans drained
- 1 loaf of sourdough bread
- 1 large banana shallot
- Salt & pepper to taste
- 50ml extra virgin olive oil
For the pesto
- 3 tbsp plant-based parmesan optional
- 30g basil leaves
- 100g toasted pine nuts
- Juice of 1 lemon
- salt to taste
Before you start
Preheat oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender
Step 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
Ingredients
- olive oil
- 6 garlic cloves
- 1 x 400g can of butter beans drained
- 1 loaf of sourdough bread
- Salt & pepper to taste
- 50ml extra virgin olive oil
Step 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
Ingredients
- 3 tbsp apple cider vinegar
- 800g mixed tomatoes - the more variety
- the better!
- 100g large green pitted olives
- 50g toasted pine nuts
- 1 large banana shallot
Step 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
Ingredients
- 3 tbsp plant-based parmesan optional
- 30g basil leaves
- 100g toasted pine nuts
- Juice of 1 lemon
- salt to taste
Step 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
Ingredients
- 1 handful of basil leaves