Panzanella

An easy to make salad, colorful and with a plethora of flavors! Eaten on its own, it could be a dieter’s ambrosia, but I had to, just had to add the heavy mayo. What’s a salad without the fattening dressings yar!

Ingredients

  • 1 head of lettuce
  • 3 tomatoes chopped in large chunks (or 250 g cherry tomatoes, halved)
  • 1 zucchini chopped
  • 1/2 cup olives
  • 1 capsicum diced
  • 1 cup sundried tomatoes (I made oven dried tomatoes on my own)
  • 2 tsp crumbled feta cheese
  • 1 day old Italian bread cut into pieces (you can use sliced bread also)
  • a drizzle of olive oil
  • salt to taste
  • pasta seasoning

 Just throw all the ingredients together in a bowl, add salt and seasoning.

Chill and serve with dressing of your choice. I used mayo and honey and mustard dressing.

Note: To make oven dried tomatoes, chop the tomatoes into half, season with a little salt and garlic and place on a baking tray. Keep the temperature of the oven to the lowest setting, preferably 100 degrees, and place the baking tray in it. You will need to keep the tomatoes for around 3 hours. Keep changing the places of the tomato slices from time to time so they are all evenly cooked.

Happy Cooking!

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