Rustic Panzanella Salad | Florette Salad

Prep
10 mins

Cooking
0 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

4 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp salted capers
Florette’s Crispy Salad
Handful fresh basil
300g stale sourdough, torn into chunks
500g ripe tomatoes, washed and sliced, reserving the seeds and juice
55g Kalamata or other dark olives, stones removed, sliced
½ red onion, thinly sliced
A slice of Higgidy’s Spinach, Greek Feta & Roasted Red Pepper Quiche
1 tbsp red wine vinegar
sea salt and freshly ground black pepper

Method

1.Finely chop the basil and capers together by hand and stir into the oil.

2.Transfer half the herby caper oil to a bowl, add the sourdough and mix well.

3.Place the tomatoes, squeezing some of them to release their juice, in a large salad bowl along with the reserved seeds and juice. Mix with most of the olives and red onion, and some more olive oil. Add the sourdough, herb oil mixture and vinegar, and combine to make sure the bread is coated in all the juices.

4.Transfer the salad to a serving platter, layering the tomato slices, olives, onion and sourdough. Drizzle over the remaining herb oil and garnish with basil leaves and the remaining red onion and olives. Season again with salt and pepper and serve immediately.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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