Panzanella Salad with Rye Bread Croutons
Info
Protein: 9 g per serving
Fibre: 13 g per serving
Ingredients
4 slices Biona Organic Rye Bread
2 tbsp Biona Organic Extra Virgin Olive Oil
½ red onion, thinly sliced
700 g mixed tomatoes, sliced into wedges or halved
½ cucumber, sliced into half moons
170 g burrata
1 small handful fresh basil leaves, torn, plus more for garnish
Sea salt, to taste
For the dressing:
60 ml Biona Organic Extra Virgin Olive Oil
3 tbsp Biona Organic Red Wine Vinegar
3 garlic cloves, grated
½ tsp Biona Organic Dijon Mustard
½ tsp sea salt
Freshly ground black pepper
Method
1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. Chop the rye bread into squares and place them on the baking sheet. Drizzle with the olive oil, sprinkle with salt, toss to coat and spread evenly on the sheet.
3. Bake for 15 minutes, or until crisp and turning brown around the edges.
4. In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
5. Add the chopped onion, tomatoes, cucumber, a handful of basil and the baked rye croutons to the bowl with the dressing and toss to coat.
6. Season to taste and serve with burrata and more fresh basil on top.
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