Classic panzanella salad recipe
Ingredients
400g chopped bread, cubed
bunch of spring onions, finely sliced
250g chopped tomatoes
½ crushed garlic clove
bunch of fresh basil
1tbsp rapeseed oil
1 ½tbsp maple syrup
3tbsp white wine vinegar
6tbsp rapeseed oil
pinch of salt
a bag of Mixed Leaf salad
Toast chopped bread cubes in a dry pan for 3 minutes and set aside to cool. In a bowl mix a finely sliced bunch of spring onions, chopped tomatoes, crushed garlic clove and fresh basil. Drizzle 1tbsp rapeseed oil over and toss to coat. In a small bowl, whisk maple syrup, white wine vinegar, rapeseed oil and salt. Dip the toasted bread cubes in the mixture to soak briefly, then remove with a slotted spoon and add to the tomato salad. Mix well, fold in mixed leaf salad and serve.
