Watercress panzanella
Ready in just 30 minutes, this delicious salad is the perfect dish for warm spring and summer evenings. Recipe and image courtesy of The Watercress Company, watercress.co.uk
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Serves: 4-6
Ingredients
- 1 loaf ciabatta, cubed
- 60ml olive oil, plus a little extra
- salt and pepper
- mixed tomatoes, halved
- 1 small red onion, finely sliced
- 50g watercress, big stalks removed
- fresh basil bunch, torn
- mozzarella pearls
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Toss the ciabatta cubes in a little olive oil, salt and pepper and toast in the oven for around 10 minutes, until golden and crisp.
Step 2
Place a colander over a mixing bowl and put the tomatoes and a generous pinch of salt in. Let it sit for 10 minutes while the salt extracts juice from the tomatoes into the bowl below.
Step 3
Remove the mixing bowl from under the colander and add the red wine vinegar, garlic, Dijon mustard and olive oil. Whisk to create a vinaigrette.
Step 4
In a large bowl, toss the bread, tomatoes, red onion, watercress with a little salt and pepper and arrange on a large serving platter. Add the basil leaves and mozzarella pearls, then drizzle with the vinaigrette and serve.
