Panzanella
By Dr Oetker (www.pizzaristorante.co.uk) GF DF EF V
Serves 4 | Prep 10 mins plus marinating | Cook 10 mins |Calories 591 (per serving)1 gluten-free ciabatta loaf or 4 individual gluten-
free ciabatta rolls, torn into bite-sized chunks
460g (1lb) sweet vine ripened tomatoes, halved
230g (8oz) orange cherry tomatoes, quartered
1 small red onion, peeled, thinly sliced
3 tbsp capers, drained
2 handfuls of fresh basil leaves
FOR THE DRESSING
4 tbsp extra-virgin olive oil
1 ½ tbsp apple cider vinegar
1 garlic clove, peeled, crushed
a handful of fresh thyme leaves,
roughly chopped1 Preheat the oven to 130°C. Put the ciabatta pieces on a
baking tray in the oven for 10 minutes to dry out. Allow
to cool.
2 Whisk together the olive oil, vinegar, garlic and thyme.
Season to taste.
3 Toss the tomatoes, onion, capers, basil and ciabatta in a
serving dish. Drizzle over the dressing and toss again until
evenly mixed through. Leave to stand for 5-10 minutes
before serving to allow the flavours to infuse and the
ciabatta to soak up the dressing.Total fat Saturated Salt Sugar Protein
20.1g 3.4g 1.6g 12 .7g 14.8g