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!
Servings
Ingredients
For the salad
<item-todo-done>3 tbsp apple cider vinegar<item-todo-done><item-todo-done>800g mixed tomatoes - the more variety<item-todo-done><item-todo-done> 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>
Ingredients
For the salad
<item-todo-done>6 tbsp apple cider vinegar<item-todo-done><item-todo-done>1600g mixed tomatoes - the more variety<item-todo-done><item-todo-done> the better!<item-todo-done><item-todo-done>200g large green pitted olives<item-todo-done><item-todo-done>100g toasted pine nuts<item-todo-done><item-todo-done>2 handful of basil leaves<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>12 garlic cloves<item-todo-done><item-todo-done>2 x 400g can of butter beans drained<item-todo-done><item-todo-done>2 loaf of sourdough bread<item-todo-done><item-todo-done>2 large banana shallot<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100ml extra virgin olive oil<item-todo-done>
For the pesto
<item-todo-done>6 tbsp plant-based parmesan optional<item-todo-done><item-todo-done>60g basil leaves<item-todo-done><item-todo-done>200g 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