Bloody mary panzanella

Bloody mary panzanella

Torn-up pieces of crispy ciabatta, sweet cherry tomatoes, vinegary capers and, if you dare, a kick of vodka. This is the kind of salad we like.

Bloody mary panzanella

  • Serves icon Serves 4 as a side salad
  • Time icon Hands-on time 15 min

Torn-up pieces of crispy ciabatta, sweet cherry tomatoes, vinegary capers and, if you dare, a kick of vodka. This is the kind of salad we like.

Nutrition: per serving

Calories
225kcals
Fat
12.8g (1.9g saturated)
Protein
5g
Carbohydrates
21.3g (3.5g sugars)
Fibre
2.3g
Salt
0.9g

Ingredients

  • 4 tbsp extra-virgin olive oil
  • 150g ciabatta, torn into chunks
  • 250g halved cherry tomatoes
  • 2 sliced celery sticks
  •  2 tbsp drained capers
  • 2 tbsp extra-virgin olive oil
  •  1 tbsp vodka (optional)
  • 1 tsp red wine vinegar
  • ½ tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce
  • ¼ tsp celery salt
  • Lemon wedges and fresh basil leaves, to serve
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Method

  1. Heat 2 tbsp of the oil in a large frying pan over a medium heat and fry the ciabatta with a sprinkle of sea salt flakes until just starting to crisp. Remove from the heat.
  2. In a bowl, mix together the halved cherry tomatoes, celery sticks and capers. In another small bowl, whisk together the remaining 2 tbsp extra-virgin olive oil, vodka (is using), red wine vinegar, Worcestershire sauceTabasco sauce, celery salt and some cracked black pepper.
  3. Pour over the tomato mixture, then stir in the toasted ciabatta and stir to combine. Serve with lemon wedges and a scattering of fresh basil leaves.

Nutrition

Calories
225kcals
Fat
12.8g (1.9g saturated)
Protein
5g
Carbohydrates
21.3g (3.5g sugars)
Fibre
2.3g
Salt
0.9g

delicious. tips

  1. The vodka gives the dressing an extra kick and mimics the flavour of a bloody mary, but you can leave it out. Use a vegetarian Worcestershire sauce for veggies.

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