Punchy Panzanella Salad
This Panzanella Salad is a lovely fresh Summer salad perfect for alfresco dining to accompany one of our BBQ dishes or just to have as a light lunch by itself.
Try serving it alongside our Mexican Chicken stew, our Seafood Bake or our Mexican Cottage Pie.
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Prep time
15 mins
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Cook time
10 mins
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Total time
25 mins
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Ideal for
Side -
Make it
Mexican -
Serves
4
Find us in the
Mexican Section
Ingredients
- 3 tbsp olive oil
- 1 loaf of french bread (any bread will do really; cut into 1inch cubes)
- 2 good quality ripe tomatoes (cut into 1cm cubes)
- Half a cucumber (de-seeded and sliced 1cm thick)
- 2 red peppers (cut into chunks)
- ½ red onion (finely sliced)
- handful basil leaves (roughly pulled apart)
For the dressing:
- 1 tsp crushed garlic
- ½ tsp dijon mustard
- 3tbsp white wine vinegar
- 1 tbsp Gran Luchito Chipotle Paste
- salt & black pepper to season
- 3 tbsp extra virgin olive oil
How to make it
- Heat the oil in a large pan. Add the bread and salt. Cook over low to medium heat moving it around constantly, for 10 minutes, or until evenly toasted and golden.
- Simply whisk the dressing ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, red onion and basil. Throw in the bread cubes and roughly mix with the dressing. Season with salt and pepper.
Please Let Us Know What You Think Of This Recipe.