Cornish Panzanella salad

Cornish Panzanella salad
Ingredients
  • 100g stale bread
  • 300g mixed, seasonal local tomatoes
  • ½ a pickled red onion
  • 1 tablespoon of capers
  • 1 tablespoon of seaweed
  • 2 tablespoons of cornichons (small pickled gherkins)
  • 1 bunch of fresh basil
  • 2 tablespoons of olive oil
  • 2 tablespoons of red wine vinegar
  • Salt and pepper
Préparation

This fresh and tangy Panzanella salad is a great way to use up bread that has gone stale. It’s also super-quick to make and makes the perfect accompaniment to most meals.

  1. Cut the stale bread into 2cm cubes and place into a large salad bowl.
  2. Add the vinegar and olive oil.
  3. Roughly chop the tomatoes, cornichons and basil to the bowl.
  4. Add the capers, seaweed and red onion.
  5. Sample the salad and then season with pepper and a pinch of salt.
Cornwall Food Foundation
Publication date:  12 April 2019
This recipe is proposed for the commitment(s):
  • Don’t waste bread
  • I choose local, seasonal and organic vegetables
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.