Are you looking for a new and tasty lunch idea?
How about making this Leafy Panzanella?
A traditional Panzanella has no leaves, this twist adds crunchy Romaine so it goes alot further and is a bit lighter and brighter.
Serves: 2 as a main dish
Preparation time: 20 minutes
Cooking time: N/A
How To Make Leafy Panzanella:
- 1 Mini Romaine lettuce
- 4 slices stale ciabatta
- 300g ripe tomatoes, any type you have
- ¼ red onion, finely sliced
- Salt and freshly ground pepper
- 200g roasted peppers from a jar, drained and chopped
- 1tbsp red wine vinegar
- 2tbsp olive oil
- 1 small bunch of basil, torn
What to do:
- Tear the bread into bite-sized chunks and leave out on a tray while you prepare the salad.
- Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
- Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
- Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
- Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.
*Recipe and recipe photography by Make More Of Salad*
*No Payment was received*
What do you think of this Leafy Panzanella recipe?
Fancy trying it?
You might also like this idea:
No More Boring Salads:
Sometimes the thought of salad for lunch sounds boring.
So to make it more fun I like to jazz it up a little.
Here is a fun idea.
This is how I like to serve my lunch up sometimes.
As always, we love to hear your thoughts and comments.
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