Wednesday, 14 August 2013

Panzanella Salad

Here's one of my go-to salad recipes, courtesy of Dutch celebrity chef Rudolph Van Veen. The Dutch call this tomaten broodsalade ("tomato bread salad"), which I find a tiny bit funny:)
Here's the original recipe, and here's my version:

a few tomatoes
1 or 2 spring onions
a few gherkins
some fresh thyme
2 slices of old bread
olive oil
balsamic vinegar
salt and pepper to taste

(The original recipe uses garlic/capers/basil/white wine vinegar instead of spring onions/gherkins/thyme/balsamic vinegar)

1. Cut the veggies (yes, I know, botanically tomatoes are a fruit!) and herbs into pieces. 
2. Cut/shred the bread into pieces and sauté it in olive oil. 
3. Mix everything together, seasoning with oil, vinegar, salt and pepper.

Here's what you get:

It makes a nice light dinner with some salmon filets:
And... a lot of it came from the garden:
And the thyme too, but it's now too dark to take a picture:)

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